Mushroom stuffing [for roast chicken] (Farce duxelles) from Mastering the Art of French Cooking, Volume One (page 251) by Julia Child and Louisette Bertholle and Simone Beck

  • Madeira wine
  • shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute green onions for shallots, and Port wine for Madeira wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, and Port wine for Madeira wine.

  • mharriman on August 28, 2017

    Excellent! The stuffing is almost a pate consistency. It is rich, meaty, and very flavorful. It was so good I could have skipped the chicken it was stuffed in and just eaten this. I was lucky enough to have purchased a roaster that included giblets and livers so that I could follow the recipe as instructed. Those added a lot of flavor to the mushrooms and shallots.

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