Rissoles à la Reine (Creamed Chicken Rissoles)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Hash the poultry.
  2. Bind it with a sauce Béchamel strongly enriched with cream and reduced.
  3. Enclose the mixture in puff pastry trimmings, shaping the rissoles as pleated purses.

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