Palmettes de Volaille, Valeska

Ingredients

• 1 large plump Surrey fowl
• 2 oz. butter
• 1/2 gill stock
• 1/2 gill cream
• 1/2 gill bechamel sauce
• 2 whites of eggs
• 1 1/2 gills white chaud-froid sauce
• meat glaze
• 8 oblong flat or kite-shaped soufflé cases

Method

1. 1

   Remove fillets from fowl, flatten, season, and fry in butter.

2. 2

   Add stock, cover, and poach for 15 minutes.

3. 3

   Drain and press fillets.

4. 4

   Prepare soufflé farce with cream, bechamel, and egg whites.

5. 5

   Cook in a bain-marie.

6. 6

   Unmould and let cool.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 57. The excerpt below is the record exactly as published.

Palmettes de Volaille, Valeska (Cold). I large plump Surrey fowl, 2 oz. butter, | gill stock, \ gill cream, \ gill bechamel sauce, seasoning, 2 whites of eggs, ij gills white chaud-froid sauce, meat glaze, 8 oblong flat or kite-shaped souffl6 cases

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