3308 Coquilles de Volaille Parisienne

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cover the bottom of the shells with buttered Sauce Allemande, and fill with reheated slices of chicken, mushroom and truffle. Coat with more of the same sauce and glaze quickly.

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