Appareil Maintenon (Stuffing Mixture for Maintenon Cutlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 4 décilitres sauce Béchamel
- 1 décilitre Soubise
- 3 egg yolks
- 100 grammes mushrooms
- butter
Instructions
- Stew 100 grammes of sliced mushrooms in butter beforehand and set them aside.
- Reduce 4 décilitres of sauce Béchamel and 1 décilitre of Soubise together by half.
- Bind with 3 egg yolks.
- Add the stewed mushrooms.