Chapter XI · Hors-d’Œuvres · No. 339
339—Duchesses à la Reine
Stuff the little choux with a purée of fowl with cream. Glaze with jelly, as above, and sprinkle some very black, finely-chopped truffles over the jelly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 339, p. 151. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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