Turkey Cutlets with Chestnut Purée
From Miss Parloa's kitchen companion, 1887
Serves 1
Serve hot with Bechamel sauce in a separate dish.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 182. The excerpt below is the record exactly as published.
Turkey Cutlets with Chestnut Pur6e. • Make turkey cutlets the same as chicken cutlets. Heap a chestnut puree in the centre of a warm dish, and arrange the cutlets in a circle around it. Garnish with a few sprigs of parsley
Cook this with the app: pantry check, scaling, and the assistant.