Chapter XI · Hors-d’Œuvres · No. 340
340—Duchesses à la Sultane
Stuff the little choux with a purée of fowl, completed with pistachio butter. Glaze with jelly, and sprinkle a little chopped pistachio upon each little chou.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 340, p. 151. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →