Chapter XVI · Poultry (Volaille) · No. 1804
Built upon: No. 2124Concombres Farcis.—A
1804—Noisettes de Chevreuil Romanoff
Cook the noisettes; set them on stuffed sections of cucumber, prepared after No. 2124, Concombres Farcis.—A, and place a slice of truffle on each noisette. Coat with a Poivrade sauce with cream, and serve a mushroom purée separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1804, p. 571. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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