FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA GAULOISE
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 name used in particular for a garnish served with clear soup, consisting of cocks' combs and kidneys.
This name is also used for a garnish served with large and small vol-au-vents, or pies, having cocks' kidneys as their chief ingredient, with pickled tongue and truffles added. This filling is blended in Supreme sauce flavored with Madeira.
Thirdly, the name gauloise is used for little cakes made of Pain de Genes mixture cooked in special moulds (moules a diplomates), spread with apricot jam and grilled chopped almonds.
