Quenelles de Volailles aux Champignons
From Entrees made easy, 1905
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 10. The excerpt below is the record exactly as published.
Quenelles de Volailles aux Champignons (Hot). Make a smooth quenelle mixture of chicken, shape the quenelles with 2 spoons, scoop out a little from each, and fill up this space with a mushroom ragout
Cook this with the app: pantry check, scaling, and the assistant.