Coquilles de volaille Mornay (Chicken Shells Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken
- sauce Mornay
- grated Parmesan
Instructions
- Coat the bottom of the shells with sauce Mornay.
- Garnish them with escalopes of chicken heated in advance.
- Coat with sauce Mornay.
- Sprinkle with grated Parmesan and glaze briskly.