Éclairs à la Karoly
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- choux pastry (pâte à choux)
- woodcock purée (purée de bécasses)
- a few details truffle
- brown chaud-froid sauce (sauce Chaud-froid brune)
- aspic jelly (gelée)
Instructions
- Prepare very small éclairs from choux pastry (pâte à choux). Fill them with the woodcock purée: combine scraps and intestines of woodcock prepared à la fine Champagne, force through a fine sieve, enrich with butter, and season generously.
- Garnish the filled éclairs with a few details of truffle.
- Coat the éclairs with brown chaud-froid sauce (sauce Chaud-froid brune), then glaze with aspic jelly.