3305 Coquilles de Volaille au Gratín

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cover the bottom of shells with Sauce Duxelles and fill with alternate slices of chicken and cooked mushrooms. Place a button mushroom on the top of each and cover with some fairly thick Sauce Duxelles. Sprinkle with dry white breadcrumbs and melted butter and gratinate quickly.