Quenelles of Chicken, Veal, or Rabbit from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take ten ounces of the raw meat, six ounces of panard, two tablespoonfuls of thick Bechamel sauce, one ounce of butter, two and a half eggs; season with pepper and very little salt. Pound the meat ...
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Ingredients
- cream
- salt
- butter
- bechamel sauce
- pepper
- eggs
- raw meat
- panard
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