3304 Coquilles de Voladle á l’Ecarlate

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cover the bottom of the shells with Sauce Allemande and fill them with alternate slices of well reheated chicken and ox tongue. Coat with more of the same sauce and sprinkle with some chopped ox tongue—this is best obtained from the tip of the tongue which is usually the reddest part.

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