Chapter XVIII · Vegetables and Farinaceous Products · No. 2071
Built upon: No. 2069Cèpes à la Crème
2071—Cèpes à la Rossini
Proceed as for No. 2069, Cèpes à la Crème, and add to the cèpes one-third of their weight of thickly-sliced, raw truffles, stewed at the same time as the former. When about to serve, finish with a little pale melted meat glaze, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2071, p. 633. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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