Little Chicken Creams. (Petits Poulets à la Crème.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

one pound of white meat, either veal, rabbit, or chicken
half a pint of thick Bechamel sauce that has been tammined ↝ Sauce, homemade, white, thick [Soups, Sauces, and Gravies]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a tiny dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
one raw egg, mixed up well ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (1)

Take one pound of white meat, either veal, rabbit, or chicken, scrape it and then pound it; mix it with half a pint of thick Bechamel sauce that has been tammined, a pinch of salt, a tiny dust of cayenne, and one raw egg, mixed up well

Original Text

Little Chicken Creams.
(Petits Poulets à la Crème.)
Take one pound of white meat, either veal, rabbit, or chicken, scrape it and then pound it; mix it with half a pint of thick Bechamel sauce that has been tammined, a pinch of salt, a tiny dust of cayenne, and one raw egg, mixed up well

Notes

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