CREME REINE-MARGOT
From A guide to modern cookery, 1909
Serves 6
Garnish with very small grooved quenelles of chicken force-meat combined with one oz. of pistachio purée per three oz. of forcemeat.
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 REINE-MARGOT Mix one-half pint of chicken purée with one pint of thin Béchamel. Rub through tammy; add one and one-half pints of white consommé and one-quarter pint of almond milk
Cook this with the app: pantry check, scaling, and the assistant.