Chicken Cannelons

Ingredients

• a cupful of cooked fowl
• a tablespoonful of flour
• the same quantity of butter
• the beaten yolk of an egg
• two spoonfuls of cream
• pepper
• salt
• some puff paste

Method

1. 1

   Mince cooked fowl and mix with flour, butter, egg yolk, cream, pepper, and salt to form a thick paste.

2. 2

   Roll puff paste thin, cut into squares, fill with mixture, fold over, and fry or bake until browned.

3. 3

   Serve piled on a dish surrounded with parsley.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 82. The excerpt below is the record exactly as published.

Chicken Cannelons. Mince a cupful of cooked fowl and add a tablespoonful of flour, the same quantity of butter, the beaten yolk of an egg, two spoonfuls of cream, with pepper and salt to taste. The whole should form a thick paste. Now roll some puff paste

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