Coquilles de Volaille Parisienne (Chicken in Shells, Parisian Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sauce Allemande
- chicken
- truffles
- mushrooms
Instructions
- Mask the bottom of the shells with buttered sauce Allemande.
- Garnish them with escalopes of chicken heated in advance, with slices of truffle and of mushroom.
- Cover with the same sauce and glaze quickly.