Garniture à la Brillat-Savarin (For Feathered Game)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- very small tartlet crusts
- Soufflé de bécasse aux truffes mixture
- truffles
- fine Sauce Demi-glace
- fumet of the game being prepared
Instructions
- Fill very small tartlet crusts, pyramid-fashion, with a Soufflé de bécasse aux truffes mixture.
- Poach them at the last moment.
- Finish with large slices of truffle.
- Serve as the accompaniment a fine Sauce Demi-glace flavoured with the fumet of the game being prepared.