Coquilles de volaille au Gratin (Gratinated Chicken Shells)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken
- cooked mushrooms
- small cooked mushrooms
- sauce Duxelles
- fine breadcrumbs
- melted butter
Instructions
- Coat the bottom of the shells with sauce Duxelles.
- Garnish them with escalopes of chicken alternating with slices of cooked mushrooms.
- Place a small cooked mushroom on each shell.
- Cover with sauce Duxelles reduced a little.
- Sprinkle with fine breadcrumbs and with melted butter.
- Gratinate briskly.