Cannelons (Another recipe)
From With a saucepan over the sea, 1902
Serves 1
Serve in the same dish.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 29. The excerpt below is the record exactly as published.
CANNELONS. (Another recipe.) Chop equal parts of cooked chicken and tongue with a spoonful of chopped ham, some cream, egg, butter, and herbs, as before. Moisten with suf- ficient sauce or stock. Roll pufF paste very thin
Cook this with the app: pantry check, scaling, and the assistant.