Scallops of Fowl au Bechamel (Entrée)

Preparation info
    • Difficulty


    • Ready in

      5 min

Appears in

By Eliza Acton

Published 1845

  • About


Raise the flesh from a couple of fowls as directed for cutlets in the foregoing receipt, and take it as entire as possible from either side of the breast; strip off the skin, lay the fillets flat, and slice them into small thin scallops