Émincé de volaille Valentino (Sliced Chicken Valentino)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken croquette salpicon
- appareil à pomme Duchesse
- egg wash
- chicken
- tongue
- mushrooms
- truffles
- Velouté
Instructions
- Bind a chicken croquette salpicon with appareil à pomme Duchesse and pipe it as a small border on a buttered dish.
- Gild the outside of the border and colour it well in the oven.
- Bind escalopes of chicken, slices of tongue cut into small ovals, sliced mushrooms and sliced truffles with Velouté.
- Garnish the middle of the border with this mixture.