3319 Emincé de Volaille Maintenon

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Arrange on a dish a border of very small, flat, round or rectangular Croquettes of chicken. Fill the centre of this border with slices of reheated white of chicken, thin slices of white mushrooms and slices of truffle all mixed with some Sauce Allemande containing a little Soubise.