1131 Cassolettes Alice

Method

Butter some small shallow porcelain Cassolettes and line with a thin layer of Duchesse potato mixture.

Fill the insides with small slices of white of chicken mixed with a little reduced Velouté and cover with a layer of Duchesse potato mixture cut out with a fancy cutter. Eggwash and bake for 12–14 minutes to a golden brown colour.

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