Cassolettes Alice (Chicken Cassolettes Lined with Pommes Duchesse)

Ingredients

• small cassolettes
• butter
• pommes Duchesse mixture
• breast of chicken
• Velouté

Instructions

1. Butter small cassolettes, wider than they are tall, and line them with a thin layer of pommes Duchesse mixture.
2. Cut small escalopes of breast of chicken and bind them with reduced Velouté.
3. Garnish the inside of the cassolettes with them.
4. Cover with a small round of the same pommes Duchesse mixture, cut out with a fluted cutter.
5. Gild the tops and colour in the oven for 12 to 14 minutes.