Croustades de Volaille à la Régence (Poultry Croustades)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Fried croustades
- Small fillets of poultry
- Small quenelles of poultry forcemeat with Beurre d'écrevisse
- Truffles
- Cockscombs and cocks' kidneys
- Sauce Allemande with mushroom essence
Instructions
- Prepare fried croustades of cylindrical shape.
- Garnish with small fillets of poultry, small quenelles of poultry forcemeat with Beurre d'écrevisse, truffles cut in small olive shapes, and cockscombs and cocks' kidneys.
- Serve with Sauce Allemande flavoured with mushroom essence.