Creme Francillon
From The "Queen" cookery books: Entrees, 1901
Garnish with stewed cucumber and asparagus points.
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 36. The excerpt below is the record exactly as published.
Creme Francillon. — Have ready about a pound of chicken farce prepared as for creams ; well butter some pretty little plain moulds (egg moulds are perhaps the prettiest) and garnish them to taste with little pea shapes cut from a cucumber, pressing these well against the sides of the moulds ; now partly fill the moulds with the cream mixture, making a well in the centre of each, fill this with cooked asparagus points
Cook this with the app: pantry check, scaling, and the assistant.