← All recipes
French · Main
Crépinettes de Volaille
Flat oval patties of finely ground chicken, pork, fatback, foie gras and truffle, perfumed with cognac, each topped with a truffle slice and wrapped in lacy caul fat. Crumbed in butter and baked or grilled.
- YieldServes 6 · 7 crépinettes of about 85 g
- Hands-on45 min
- Total1 h 50 min
- Difficulty
Ingredients
Forcemeat
- 200 gboneless skinless chicken thigh and breast, sinew removed, cubed
- 75 glean pork shoulder, sinew removed, cubed
- 200 gfresh pork fatback, rind removed, cubed
- 75 gfoie gras trimmings, pushed through a sieve
- 50 gblack truffle, half chopped, half cut into 7 slices
- 6 gfine salt
- 1 gground white pepper
- 1 pinchnutmeg, freshly grated
- 20 mlFine Champagne cognac
Wrapping
- 200 gpork caul fat, soaked in cool water
- 50 gunsalted butter, melted
- 80 gfresh white breadcrumbs
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.