Chapter XVI · Poultry (Volaille) · No. 1728
1728—Escalopes de Foie Gras à la Périgueux
Cut some slices two and one-half oz. in weight from a raw foie gras. Season them with salt and pepper; dip in beaten egg; roll in finely-chopped truffle, and sauté in clarified butter.
Dish in a circle, and, in the middle, pour a Madeira sauce flavoured with truffle essence.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1728, p. 549. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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