Petits Poulets a l'Espaniol

Ingredients

• Some quenelle meat
• Some well-cooked French beans
• Espaniol sauce
• Glase
• Butter, mushrooms
• Border of quenelle meat

Method

1. 1

   Saut6 some little mushrooms.

2. 2

   Well butter some chicken moulds, and fill them with quenelle meat, putting in the centre of each a mushroom.

3. 3

   Poach them in the usual way, and then brush them over with glase.

4. 4

   Dish them upon a poached quenelle border, heap the cooked beans in the centre, and pour espaniol sauce round the base.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 18. The excerpt below is the record exactly as published.

PETITS POULETS A L’ESPANIOL. Little Chickens, with Espaniol Sauce. INGREDIENTS. Some quenelle meat Some well-cooked French beans Espaniol sauce Glase Butter, mushrooms Border of quenelle meat

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