Croustades Lucullus
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pommes Duchesse (duchesse potato) apparatus
- Quail fillet escalopes (escalopes de filets de cailles), roasted
- Small quenelles in quail forcemeat with cream
- Truffles, sliced
- Demi-glace (rich brown sauce) with quail stock
Instructions
- Prepare a pommes duchesse (duchesse potato) mixture and fill buttered oval rice-cake molds with it. Unmold the croustades. Bread them à l'anglaise (coat with breadcrumbs in the English manner). Fry until golden. Hollow out the interior.
- For the garnish: arrange sautéed roasted quail fillet escalopes, kept moist and juicy. Add small quenelles made from quail forcemeat mixed with cream. Top with sliced truffles.
- Finish with demi-glace (rich brown sauce) made with concentrated quail stock.