3731 Mauviettes à la Piémontaise

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare 1) a deep round mould filled with Polenta and allow it to become quite cold, 2) some fairly stiff Risotto and 3) larks sautéed in butter with 4 white truffles cut in thick slices.

Turn out the mould of Polenta and empty it so as to form an empty case; butter the outside surface, sprinkle with fine dry breadcrumbs and replace in its mould. Fill with alternate layers of Risotto, larks and truffle; close up the mould with a round shape of Polenta and seal the edges with a band of raw forcemeat. Place in a warm oven for 30 minutes.

For service, demould on to a round dish and surround with a little Sauce Espagnole flavoured with game Fumet.