Auguste Escoffier

3297 Quenelles de Volaille à l’Estragon

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Mix 50 g (2 oz) chopped tarragon into 1 kg (2½ lb) chicken