Coquilles de volaille Lison (Chicken Shells Lison)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- asparagus tips
- butter
- white chicken meat
- sauce Allemande
- mushroom essence
- truffles
Instructions
- Bind asparagus tips with butter and garnish the bottom of the shells with them.
- Arrange escalopes of white chicken meat on top.
- Cover with sauce Allemande finished with mushroom essence.
- Decorate each shell with a crown of truffle slices.