Cassolettes a la Princesse Alice
From The new century cookery book, 1901
Serves 1
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 291. The excerpt below is the record exactly as published.
Cassolettes a la Princesse Alice. — Prepare a savoury choux-paste, mix it with half its quantity of finely mashed potatoes, and line some buttered cassolettes or bouchee moulds with it. Prepare a salpicon of finely minced cooked chicken, truffles, and veloutee (No. 206) or supreme (No. 210) sauce, add enough egg-yolks to bind the mixture
Cook this with the app: pantry check, scaling, and the assistant.