Cassolettes
From Culinary jottings, 1885
These can be served as a refined entrée.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 41. The excerpt below is the record exactly as published.
Cassolettes are little drums of potato or rice, hollowed out, filled with a delicate mince, and capped with either a cover made of the same substance as the case
Cook this with the app: pantry check, scaling, and the assistant.