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Boudins à la Richelieu
Ingredients.
Half a pound of Chicken.
Half a gill of White Sauce.
Half a gill of Cream.
One ounce of Panada.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Entrées › Boudins à la Richelieu
Ingredients.
Half a pound of Chicken.
Half a gill of White Sauce.
Half a gill of Cream.
One ounce of Panada.