Duchesses à la Reine (Duchesses with Creamed Chicken Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Duchesses (the cases themselves
- fine purée of chicken with cream
- white aspic jelly
Instructions
- Fill the Duchesses with a fine purée of chicken with cream.
- Glaze them with white aspic jelly.