Cassolettes Rachel
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 29. The excerpt below is the record exactly as published.
CASSOLETTES RACHEL Take six or eight cassolettes of short crisp pastry, filling them with raw rice. When baked a light brown remove the rice. Line the pastry with light cream of chicken, washing a hollow in each, fill them 89 THE DUDLEY RECIPES with a cold mixture of chicken-tongue, mushroom, and truffle cut under and mixed in good creamy veloute sauce. Then place more cream of chicken over each cassolette to form a cap. Smooth them round with a knife and sprinkle a little grated tongue
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