3318 Emincé de Volaille Bonne-Femme

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Arrange on a buttered dish a border of overlapping slices of boiled potato shallow fried in butter.

Cover the bottom of the dish with a little Velouté and some freshly cooked sliced mushrooms; on top of this arrange some reheated thin slices of chicken. Coat with buttered Velouté and glaze quickly.