Crépinette Truffées
From A guide to modern cookery, 1909
Serves 8
Serve with a potato purée with cream.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 268. The excerpt below is the record exactly as published.
two lbs. of very good sausage-meat, four oz. of chopped truffles, and two tablespoonfuls of truffles cooking- liquo
Cook this with the app: pantry check, scaling, and the assistant.