Creme a la Monza
From The "Queen" cookery books: Entrees, 1901
Ensure the moulds are well-garnished before filling.
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 37. The excerpt below is the record exactly as published.
Creme a la Monza. — Butter some little moulds, and strew them with finely chopped parsley, and cooked tongue or ham, then line these moulds with a thin layer of chicken farce, and fill up the moulds with a puree of partridge
Cook this with the app: pantry check, scaling, and the assistant.