News — choux pastry
Posted by Erica Jones on
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 … :O 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...
- Tags: 1979, blog, chicken, choux pastry, divine sauce, encyclopaedia of creative cooking, flashback, musings, poultry, quenelles, recipe extraordinaire, retro recipes, special