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Auguste Escoffier

3728 Pâté chaud de Mauviettes à la Beauceronne

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Bone out the larks and stuff them with Gratin Forcemeat C containing chopped truffle. Place in a buttered pan and cook in a very hot oven.

Line a buttered fluted pie mould with good short paste; place in the larks alternating

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