Crème de Volaille Princesse
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Milk
- Rub
- one-half pint of chicken purée
- one-half pint of white consommé
- one and one-half pints of thin Béchamel
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Mix one and one-half pints of thin Béchamel with one-half pint of chicken purée.
- Rub through tammy;
- add one-half pint of white consommé to the preparation, or the same quantity of boiled milk;
- heat without allowing to boil, and finish with cream when dishing up.
- Garnish with twenty very small slices of chicken fillets, white asparagus-heads, and chervil pluches.
Plating
Cookware for this recipe
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Saucepan