Vol-au-vent Frascati
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- asparagus tips
- butter
- chicken breast
- mushrooms
- truffle
- vol-au-vent crust
Instructions
- Bind a garnish of asparagus tips with butter.
- Add thin escalopes of chicken breast, sliced mushrooms and slices of truffle.
- Pour into a vol-au-vent crust.
- Set a small bundle of asparagus tips upright in the middle of the garnish and surround it with a crown of truffle slices.