Croustade of Chicken a la Dreux

Ingredients

• three-quarters of a pound of white, boned, cooked chicken meat
• half a pint of Duxelle sauce
• half a glassful of Madeira wine

Method

1. 1

   Make six croustades, each one four inches and a half long by three inches in diameter.

2. 2

   Take three-quarters of a pound of white, boned, cooked chicken meat, cut in half-inch pieces; add to them half a pint of Duxelle sauce, half a glassful of Madeira wine, and let cook together for four minutes.

3. 3

   Fill the six croustades with this, arrange them nicely on a hot dish over a folded napkin, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 203. The excerpt below is the record exactly as published.

Croustade of Chicken a la Dreux, — Make six croustades (No. 264), each one four inches and a half long by three inches in diameter. Take three-quarters of a pound of white, boned, cooked chicken meat, cut in half-inch pieces; add to them half a pint of Duxelle sauce (No. 189), half a glassful of Madeira wine

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