Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 225
Built upon: No. 196Pork Forcemeat for Divers Uses
225—Duxelle for Garnishing Small Pies, Onions, Cucumbers, etc.
To four tablespoonfuls of dry duxelle add four tablespoonfuls of ordinary pork forcemeat (No. 196, Pork Forcemeat for Divers Uses).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 225, p. 94. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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