CREME DE VOLAILLE PRINCESSE
From A guide to modern cookery, 1909
Serves 4
Garnish with twenty very small slices of chicken fillets, white asparagus-heads, and chervil pluches.
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 A guide to modern cookery (1909) by A. Escoffier, page 144. The excerpt below is the record exactly as published.
CREME DE VOLAILLE PRINCESSE Mix one and one-half pints of thin Béchamel with one-half pint of chicken purée. Rub through tammy; add one-half pint of white consommé
Cook this with the app: pantry check, scaling, and the assistant.