A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 847
Bressoles of Game
Bressoles de Gibier
❦
Take game quenelle forcemeat (No. 91) not too solid and fill the center of the bressole with a salpicon of foies-gras, truffles and mushrooms combined with a brown Madeira sauce (No. 492); finish and serve as the foies-gras bressoles.