Little Chicken Creams from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take one pound of white meat, either veal, rabbit, or chicken, scrape it and then pound it; mix it with half a pint of thick Bechamel sauce that has been tammied, a pinch of salt, a tiny dust of ca...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mortar and pestle
- Chef's knife
- Fine-mesh sieve
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Whisk
- Ramekin
- Measuring spoon
- Cutting board
- Oven
- Baking dish
- Spatula
- Kitchen towel
Ingredients
- bechamel sauce
- salt
- cayenne
- raw egg
- tongue
- ham
- water
- potato
- green vegetable
- peas
- asparagus
- veloute sauce
- chickens
- veal
- white meat
- chicken
- rabbit
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Croquettes of Chicken from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Quenelles of Chicken, Veal, or Rabbit from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Little Chicken Soufflés à la Baronne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Little Veal Creams à la Sherard from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Bechamel Sauce (Creamy) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Little Tarragon Creams from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Little Chartreuses à la Victoria from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Bechamel Sauce (Thick) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com