Chicken charlotte and fillet with asparagus and truffle sauce (Charlotte et suprême de poulet de maïs aux asperges vertes et aux truffes) from Delicious Dutch Cuisine: Exquisite Recipes of the Restaurant, Kaatje bij de Sluis (page 102) by Andre Mol

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any fine brandy for Cognac. You may also use the Poultry stock recipe on p. 149.

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