Duchesses à la Sultane (Duchesses with Pistachio-Butter Chicken Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Duchesses (the cases themselves
- purée of chicken
- Beurre de pistaches
- aspic jelly
- pistachios
Instructions
- Finish a purée of chicken with Beurre de pistaches.
- Fill the Duchesses with this purée.
- Glaze them with aspic jelly.
- Put on each one a half blanched pistachio, or a pinch of chopped pistachios.