Blanquette of Chicken
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 27. The excerpt below is the record exactly as published.
BLANQUETTE OF CHICKEN MAKE a very light souffle of chicken. Butter rather a deep border mould, and place the souffle mixture in it and steam gently. When ready, turn it out into the dish in which it is to be served. Mix some small fillets of chicken, mush- rooms, slices of truffle and quenelles in a good white sauce, and place in the centre of dish, and arrange round the dish some small cooked green cucum- be
Cook this with the app: pantry check, scaling, and the assistant.