Tartelettes à la Reine (Chicken, Mushroom and Truffle Tartlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tartlet crusts
- chicken forcemeat with cream
- fine escalopes of chicken
- mushrooms
- slices of truffle
- Sauce Suprême
Instructions
- Mask tartlet crusts inside with a fine layer of chicken forcemeat with cream and poach it as for the preceding tartlets.
- Fill with fine escalopes of chicken, sliced mushrooms and slices of truffle, bound with a Suprême sauce.
- Cover with a thin layer of chicken forcemeat with cream.
- Poach as above.