Coquilles of Chicken, Creole Style

Coquilles de Volaille a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Breasts of a Roasted Chicken
  • An Ounce of Butter
  • A Truffle
  • 4 Mushrooms
  • A Dozen Godiveau Quenelles
  • Pints of Madeira Sauce
  • Grated Bread Crumbs


Cut the chicken into dice-shaped pieces; take an ounce of butter and place in a saucepan; add the Chicken; chop four mushrooms and one truffle and add. Make a dozen small Godiveau Quenelles, and add to the mixture in the saucepan; pour over a half pint of Madeira Sauce, stir well and let all cook for five minutes. Take a half dozen table shells and fill with this mixture. Sprinkle grated fresh bread crumbs over the tops, spread a little melted butter over each and place the shells on a baking dish. Place in a very hot oven and let them brown to a beautiful golden color. This will require about six minutes. Place a folded napkin on a dish, set the shells upon it and send to the table hot.