Canolettes a la Montglas
From The new century cookery book, 1901
Serves 1
Serve hot as an elegant 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 new century cookery book (1901) by Charles Herman Senn, page 212. The excerpt below is the record exactly as published.
Canolettes a la Montglas. — 6 oz. puff-paste trimming 1 lamb's sweetbread, 1 small stick celery, 1 gill white sauce — Alle 268 THE NEW CENTURY COOKERY BOOK mande (No. 204) or bechamel (No. 202) — 2 mushrooms, 1 truffle, 1 egg, bread-crumbs, fried parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.