Cannelons of Chicken

Preparation info

  • Difficulty

    Easy

  • 6–8

    helpings

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Roll out pastry as thinly as possible. Cut into 1½ in. squares. Place a little chicken mixture in centre of each square, roll up rather tightly. Coat with egg and fresh breadcrumbs, fry in hot, deep fat until golden brown, drain well. Serve very hot, garnished with parsley.