Fricassee a la Villeroi
From The "Queen" cookery books: Entrees, 1901
Any meat can be used.
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 69. The excerpt below is the record exactly as published.
Fricassee a la Villeroi. — Slice down some cold cooked chicken and some tongue neatly, and lay these alternately in a well buttered dish sprinkled with salt, pepper, and finely grated Parmesan cheese, pour over this meat a layer of Villeroi sauce, and strew this with minced parsley, freshly grated crumbs, cheese, pepper, and salt, repeating these layers till the dish is full ; then strew over it crumbs, &c., and tiny morsels of butter
Cook this with the app: pantry check, scaling, and the assistant.