Duchesses à la Sultane
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- poultry purée
- pistachio butter
- aspic or meat glaze
- 1 half blanched pistachio
Instructions
- Stuff each duchesse with a poultry purée finished with pistachio butter (beurre de pistaches). Glaze with aspic. Crown each with a half blanched pistachio or a small pinch of chopped pistachios.