Poulet d la Cocasse

Name: Poulet d la Cocasse
Ingredients: some nice mushrooms; the meat from a cold cooked fowl; grated ham; some bearded oysters; 1/2 pint of rich veloute; the yolk of an egg; a spoonful of cream

From The "Queen" cookery books: Entrees, 1901

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 72. The excerpt below is the record exactly as published.

Poulet d la Cocasse. — Wipe some nice mushrooms over with lemon juice till clean, then dry them in a clean cloth and mince them ; pull the meat from a, cold cooked fowl into little shreds, and mix this with grated ham, the minced mushrooms, and some bearded oysters ; stir into half pint of rich veloute the liquor of the oysters, and the yolk of an egg beaten up with a spoonful of cream

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