3319 Emincé de Volaille Maintenon

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.