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Timbale Froide à la Toulouse
(Moulds of Cold Chicken Purée.) Ingredients.
Half a pound of cooked Chicken or Veal.
Two ounces of cooked lean Ham.
Half a pint of Whipped Cream.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Fish › Timbale Froide à la Toulouse
(Moulds of Cold Chicken Purée.) Ingredients.
Half a pound of cooked Chicken or Veal.
Two ounces of cooked lean Ham.
Half a pint of Whipped Cream.