FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA FINANCIERE
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a method of preparing meat and poultry. Financiere garnish (wich is also used to fill pies and vol-au-vents) consists of cocks' combs and cocks' kidnesy, quernelles, lambs' sweetbreads, mushrooms, olives and strips of truffles.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture pour volailles et Ris de Veau.) Quennels, cretes et rognons de coq, truffles, mushroom heads, stoned olives.
