Coquilles de volaille à l'Écarlate (Chicken Shells with Scarlet Tongue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- white chicken meat
- tongue
- tongue
- sauce Allemande
Instructions
- Coat the bottom of the shells with sauce Allemande.
- Garnish them with escalopes of white chicken meat alternating with escalopes of tongue, well heated in advance.
- Cover with the same sauce.
- Sprinkle the surface with tongue chopped from the tip, that is from the reddest part.