779. CASSEROLE OF RICE, A LA REINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
garnish
border
sauce
glaze
Instructions (5)
  1. Garnish with a purée of fowls in a similar manner to the foregoing.
  2. Place a border of quenelles of fowl round the inner edge of the surface.
  3. Sauce with Suprême.
  4. Glaze the casserole with light-coloured glaze.
  5. Serve.
Original Text
779. CASSEROLE OF RICE, A LA REINE. THIS must be garnished with a purée of fowls in a similar manner to the foregoing, and a border of quenelles of fowl placed round the inner edge of the surface; sauce with Suprême, glaze the casserole with light-coloured glaze, and serve.
Notes
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