Bordures en farce
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- forcemeat
- butter
- truffle
- poached egg white
- scarlet tongue
- pistachios
Instructions
- Make a forcemeat of the same nature as the principal element of the dish the border will support.
- Butter a plain or fluted border mould generously.
- For a plain mould, decorate it at will with fine slices of truffle, details of poached egg white, scarlet tongue and pistachios. A patterned mould needs no decoration.
- Fill with the forcemeat and poach.
- Use for Entrées of poultry or fish, and for small Entrées of sauced butcher's meat.