271 | Coquilles of Chicken à l’Anglaise.
—Fill six table-shells with a thick chicken and truffle salpicon (No. 256); besprinkle the tops with grated, fresh bread-crumbs, spread a little clarified butter over each, and lay them on a very even baking-dish. Place them in a very hot oven for about six minutes, or until they are of a golden brown color, then serve the same as for the above.