3302 Capilotade de Volaille

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

A Capilotade of chicken is made from the boned-out left-overs of roast, boiled or braised chickens.

Cut the chicken into thin slices and reheat without actually boiling, in Sauce Italienne containing some cooked sliced mushrooms. Arrange in a deep dish, lightly sprinkle with chopped parsley and surround with small heart-shaped Croûtons of bread fried in butter.