Cannelons (a la Poulette)
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry: ten minutes. Allow three for each person.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 308. The excerpt below is the record exactly as published.
Cannelons (a la Poulette). — Take the re- mains of cold chicken and half the quantity of cold ham ; mince and mix them thoroughly with a little good white sauce. Poll out some good light paste
Cook this with the app: pantry check, scaling, and the assistant.