Chapter XVI · Poultry (Volaille) · No. 1721
Built upon: No. 250Poëlings
1721—Blanc de Dindonneau à la Toulousaine
No. 250, Poëlings the young turkey. When it is cooked, raise its suprêmes, skin them, and cut them into somewhat thick collops.
Dish these collops in a circle, and set a collop of foie gras, sautéd in butter, between each.
Pour a Toulousaine garnish in their midst, and surround with a thread of light glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1721, p. 545. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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