Crépinettes truffées
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- truffled crépinettes
- melted butter
- sauce Périgueux
- potato purée
Instructions
- Sprinkle the crépinettes with melted butter.
- Grill them gently.
- Dish them in a crown.
- Pour a sauce Périgueux into the middle.
- Serve a purée of potatoes with cream separately.