Chapter XI · Hors-d’Œuvres · No. 344
344—Karoly Éclairs
These are little éclairs stuffed with a purée made from the entrails of woodcock with champagne. The purée is buttered and slightly seasoned. Cover the éclairs with a brown chaud-froid sauce, mask them with game jelly, and serve them, iced, on ornamented dish-papers.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 344, 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 →