Darioles de Volaille (Tartelettes of Chicken)

Ingredients

• Half a pound of Quenelle Meat
• Six ounces of the breast of a cooked Ohioke
• Two ounces of lean cooked Ham
• Six Mushrooms
• One Truffle
• One gill of White Sauce

Method

1. 1

   Cut the chicken into very small pieces.

2. 2

   Chop up the mushrooms, truffles, and ham, and stir into the white sauce.

3. 3

   Butter well nine small moulds; line them neatly with the quenelle meat, not leaving a particle uncoated; fill in with the minced chicken; coat them neatly over the top with the quenelle meat.

4. 4

   Steam them for twenty minutes; dish in a circle on spinach or mashed potatoes; pour good white sauce over and round, and serve peas or mixed vegetables in the centre.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 28. The excerpt below is the record exactly as published.

Darioles de Volaille. (Tartelettes of Chicken.) Ingredients, Half a pound of Quenelle Meat. Six ounces of the breast of a cooked Ohioke^. Two ounces of lean cooked Ham. Six Mushrooms. One Truffle. One gill of White Sauce

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