Coquilles of Chicken, Creole Style from The Picayune's Creole Cook Book by The Times Picayune Publis
Cut the chicken into dice-shaped pieces; take an ounce of butter and place in a saucepan; add the Chicken; chop four mushrooms and one truffle and add. Make a dozen small Godiveau Quenelles, and ad...
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Ingredients
- The Breasts of a Roasted Chicken
- An Ounce of Butter
- A Truffle
- 4 Mushrooms
- A Dozen Godiveau Quenelles
- 1½ Pints of Madeira Sauce
- Grated Bread Crumbs
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