3294 Pascaline de Poulet

Method

Take equal parts of Parmesan-flavoured Chou Paste made with milk and chicken Mousseline forcemeat.

Mix the two items together very well then pipe out on a buttered tray in the shape of meringues; poach them in the usual manner. When ready, arrange on a buttered dish, cover with slices of truffle and coat the whole with Sauce Béchamel; sprinkle with grated Parmesan and melted butter and glaze in a hot oven or under the salamander.

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