Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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CANNELONS (a la Poulette)

Take the remains of cold chicken and half the quantity of cold ham; mince and mix them thoroughly with a little good white sauce. Roll out some good light paste about a quarter of an inch in thickness, cut it into pieces two inches long and one inch wide. Place a little of the mixture on half of these pieces, and with the others cover each one; press the edges, and round them. Fry them in hot fat. Drain, and serve on a napkin. Time to fry, a minute or two, till they are lightly browned. Probable cost, 1/2d. each, exclusive of the cold meat.

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