Creme de Volaille

Ingredients

• Half a pound of the meat from the breasts of two raw Fowls
• One pint of Double Cream
• Pepper and Salt to taste

Method

1. 1

   Pound the meat in a mortar, add pepper and salt to taste, and pass it all through a hair-sieve.

2. 2

   Then add one pint of double cream, half whipped, mix these well together, and steam in a well-buttered mould very slowly for half an hour.

3. 3

   It is best to try a little of the mixture in a patty-pan first, and if it is too stiff, add a little more cream.

4. 4

   Turn out and serve with Bechamel sauce poured round; the sauce should be made with chicken stock.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 26. The excerpt below is the record exactly as published.

Creme de Volaille, Ingredients. Half a pound of the meat from the breasts of two raw Fowls. One pint of Double Cream. Pepper and Salt to taste

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