GARNISH OF TRUFFLES A LA PARISIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (1)
  1. Prepare the truffles as directed in the foregoing case, and, having boiled them down in their glaze, add a good ragout-spoonful of Parisian sauce (No. 40).
Original Text
GARNISH OF TRUFFLES A LA PARISIENNE. PREPARE the truffles as directed in the foregoing case, and, having boiled them down in their glaze, add a good ragout-spoonful of Parisian sauce (No. 40).
Notes
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