Carcasses de Volailles (Grilled Devilled Chicken Carcasses)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Carcasses of chickens cooked à blanc
- Mustard
- Cayenne
Instructions
- Take by preference the carcasses of chickens cooked à blanc and trim them.
- Spread them with mustard sharpened with cayenne.
- Grill them.