Darioles of Chicken

Ingredients

• 6 oz. quenelle meat.
• 1 „ cooked chicken.
• 1 „ „ ham.
• 2 chopped mushrooms.
• ^ teaspoonful chopped trulBe.
• 1 tahlespoonful thick white sauce.
• Pepper, salt, lemon juice
• ^ pint Bdchamel sauce.
• Decoration.
• Chopped truffle or parsley.

Method

1. 1

   Have some small darioles greased and dusted with rice-flour.

2. 2

   Line them with the quenelle meat.

3. 3

   Cut the chicken, ham, and mushrooms in small pieces; add the truffle and seasonings, and bind with the sauce.

4. 4

   Fill the centre of the moulds with this mixture and cover with quenelle meat.

5. 5

   Steam till firm, about thirty minutes.

6. 6

   Dish neatly and coat with the Bechamel sauce.

7. 7

   Decorate with the chopped truffle or parsley.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 12. The excerpt below is the record exactly as published.

DARIOLES OF CHICKEN. 6 oz. quenelle meat. 1 „ cooked chicken. 1 „ „ ham. 2 chopped mushrooms. ^ teaspoonful chopped trulBe. Decoration. — Chopped 1 tahlespoonful thick white sauce. Pepper, salt, lemon juice, f pint Bdchamel sauce. truffle or parsley. Have some small darioles greased and dusted with rice-flour. Line them with the quenelle meat. Cut the chicken, ham, and mushrooms in small pieces ; add the truffle and seasonings, and bind with the sauce. Fill the centre of the moulds with this mixture and cover with quenelle meat. Steam till firm, about thirty minutes. Dish neatly and coat with the Bechamel sauce. Decorate with the chopped truffle or parsley.

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