The Times Picayune Publishing Company

Coquilles of Chicken, Creole Style

Coquilles de Volaille a la Creole

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Breasts of a Roasted Chicken
  • An Ounce of Butter
  • A Truffle
  • 4

Method

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.