Duckling Lambertye
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- The elements of the Poularde Lambertye
- Duckling Mousse
- Brown sauce Chaud-froid
Instructions
- Proceed exactly as for the Poularde Lambertye.
- Use a duckling Mousse in place of the poultry Mousse.
- Chaud-froid the aiguillettes brown.