Chapter XI · Hors-d’Œuvres · No. 324
324—Lucile Toast
Make the pieces of toast oval, cover with mustard butter, and border their edges with a line of finely chopped and very red tongue. Garnish the middle of each with chopped white chicken-meat, and in the centre drop a pinch of chopped truffle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 324, p. 147. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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