Coquilles de Volatile

Ingredients

• 
  One full-grown chicken
• One TSP of green onion
• One TSP of minced parsley
• TBSP of flour
• Three TBSP of butter
• Pint of rich sweet milk or sweet cream
• One box of thinly sliced mushrooms
• One claret glass of the best sherry wine.
• Saint-Jacques Shells
  
• Suggested seasonings: Cayenne pepper and salt
• Optional: Small box of trufles

Directions

1. Boil the chicken in water until tender.
2. Pull the meat from the boiled chicken into flakes (after skinning).
3. With a sharp knife, cut flakes of boiled chicken into thumb-size squares.
4. Take one cup of water from which the chicken was boiled and add to a separate boil.
5. While the separated water waits, finely slice one TSP-worth of green onion as well as one TSP of minced parsley.
6. Add the TSP of green onion and the single TSP of minced parsley to the separate water to make a broth.
7. Now take one TBSP of flour and mix with two TBSP of butter.
8. When the broth comes to a boil, add a little of the flour and butter mixture.
9. Gradually add the half pint of sweet milk/cream into the broth.
10. Thinly slice one box of mushrooms and add to the boiled chicken pieces.
11. The small box of trufles could now be added to the mushrooms and chicken at this checkpoint.
12. Add seasonings to both the chicken mixture and broth/sauce, this recipe used only cayenne pepper and salt.
13. Take the sauce out of the heat and when cooled, pour half a cup of sweet cream/milk on top, another TBSP of butter, and a glass of sherry wine.
14. Stuff the chicken mixture into the shells and pour the broth/sauce on top.
15. Cook for 15-20 minutes. Serve immediately.

Source — Creole Cookery Book
Prepared by Haylee Ingle
Louisiana Anthology
September 14, 2022