Lucullus
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 14. The excerpt below is the record exactly as published.
Lucullus sauce. Irving, Dec. mould w. truf. fil. w. game fo. meat, sal. of game, champagne sauce. Laffitte, Crust made of cornmeal or polenta gar. w. foi. g. financiSre sauce. Lagardere, Dec. mould w. truf. and tongue, fil. w. ch. fo. meat, sal. mu. and beef palates, round croquette of chestnut laid on top, supreme sauce. La Valliere, Dec. mould w. truf., fli. w. game fo. meat, sal. of feame, foi. g. and truf., mad sa. Lombarde, Paste gar. w. sweetbread, truf. and chestnuts, Lombarde sauce. Lucullus, Paste gar. w. foi. g. and truf., champagne sa. baken in oven. Cold w. jelly.
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