Vol-au-vent à la Toulousaine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken breast in escalopes
- garniture à la Toulousaine
- vol-au-vent crust
- trussed crayfish
Instructions
- Make up the garnish half from a principal element — escalopes of chicken breast, brains, or poached veal or lamb sweetbreads — and half from an ordinary garniture à la Toulousaine.
- Dress it in the vol-au-vent crust.
- Surround with trussed crayfish.