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Ailerons de Volaille à la Créole
(Chicken Breasts.) Ingredients.
Two Surrey Fowls or Chickens.
One pint of Rice Stock.
Three Truffles (small).
Half a pint of cooked Vegetable Macédoine.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Entrées › Ailerons de Volaille à la Créole
(Chicken Breasts.) Ingredients.
Two Surrey Fowls or Chickens.
One pint of Rice Stock.
Three Truffles (small).
Half a pint of cooked Vegetable Macédoine.