Blanqueite
From The "Queen" cookery books: Entrees, 1901
Highly versatile dish.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.
Blanqueite. — This is simply a dainty hash of any white meat served in a blanquette, or white sauce, i.e., a sauce made on a bechamel foundation, seasoned with lemon juice and finely minced parsley
Cook this with the app: pantry check, scaling, and the assistant.