How is this for a meal?
Chicken minced w/ ham blended with egg whites and lemon and cream; mixed with a handmade choux pastry…chilled and made into quenelles (egg shaped dumpling-type-things); decorated with truffles and broiled in chicken stock and then doused in ‘divine’ sauce to serve.
It’s the step-by-step pictures though, that are the fabulous finish to this rather insane dish …
The 3 (count em‽) 3 seperate stages and recipes, not including the garnish; contain lashings of cream, butter, milk and sherry plus the optional addition of canned truffles…
But, the question still remains: who is actually game enough to make the recipe?
Source: the always hilarious Encyclopedia of Creative Cooking. ‘A step-by-step guide to the world’s best cooking…’
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- Tags: 1979, blog, chicken, choux pastry, divine sauce, encyclopaedia of creative cooking, flashback, musings, poultry, quenelles, recipe extraordinaire, retro recipes, special