Little Chartreuses à la Victoria from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Butter well some little dariole or bombe moulds, and garnish all over with rounds of cooked chicken or any white meat stamped out with a plain round cutter the size of a three-penny piece, also pie...
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Cooking tools:
- Dariole mould
- Bombe mould
- Cookie cutter
Ingredients
- butter
- cooked chicken
- raw yolk of egg
- cream
- bechamel sauce
- trimmings
- vegetable
- veloute sauce
- potato
- water
- hot water
- button mushrooms
- truffles
- tongue
- white meat
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