Chapter XV · Relevés and Entrées · No. 1410
1410—Crépinettes Truffées
Add to two lbs. of very good sausage-meat, four oz. of chopped truffles, and two tablespoonfuls of truffles cooking-liquor. Mix the whole well; divide into portions weighing two and one-half oz., and wrap each portion in a square of pig’s caul. Shape the crépinettes thus formed rectangularly. Sprinkle with melted butter, and grill gently.
Dish them in a circle; pour a Périgueux sauce in their midst, and serve a potato purée with cream separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1410, p. 462. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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