It should be remembered that, although not completely indispensable, it is nevertheless very useful to pipe a scrolled border of Duchesse potato mixture using a star tube, around the edge of the shells. If the shells are simply filled with the chicken and sauce or if the filling is to be glazed rapidly, the border of potato should be brushed with beaten egg and coloured prior to filling.
Normally, only left-over chicken is used for these preparations.
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