Crépinettes truffées
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Crépinettes, made with the truffled forcemeat
- Melted butter
- Sauce Périgueux
- Purée of potatoes with cream, to serve separately
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.