Cassolettes Meringuees

Name: Cassolettes Meringuees
Ingredients: some little cassolettes of fried bread, about 2in. deep; minced parsley; coralline pepper; any kind of meat, fish, flesh, or fowl; any suitable and rather thick sauce; stiffly whipped egg-white

From The "Queen" cookery books: Entrees, 1901

The excellence of the dish depends on the delicacy of the sauce.

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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 67. The excerpt below is the record exactly as published.

Cassolettes Meringuees. — Prepare some little casso- lettes of fried bread, about 2in. deep, and when crisp and of a pretty gold colour, brush the tops over RECHAUFFES. 139 with warm butter, and dip them in minced parsley and coralline pepper ; have ready any kind of meat, fish, flesh, or fowl, cut into very tiny dice, and heat these in any suitable and rather thick sauce till hot, fill up the cases with the mixture, and pile them up rockily with stiffly whipped egg-white

Cook this with the app: pantry check, scaling, and the assistant.