Home › Vegetables › Coquilles De Volaille

Coquilles De Volaille

Boil your chicken the same as for salad. Pull the meat from the fowl, cutting in pieces the size of the end of your finger. Take the top of the water that the chicken was boiled in-say half a cup. In this have an onion minced fine and boiled in it; take flour; wet it with cold water and stir in boiling water. It must be like paste; stir all the time to prevent [194] lumping or burning. Take from the fire when well cooked and add a cup of butter, a box of mushrooms sliced thin and a few truffles, one cup of cream; season highly with cayenne pepper and salt; when cold add a large wine glass of sherry wine; put your chicken in the sauce and let it stand for several hours, Place in the shells; sprinkle bread crumbs on top and brown in the oven just before serving. Mrs. Bickham, New Orleans.