Cream filling with chicken or turkey (Fondue de volaille) from Mastering the Art of French Cooking, Volume One (page 203) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, cooked duck or cooked game for cooked chicken or turkey meat, and green onions for shallots.

  • Bloominanglophile on October 23, 2013

    When I have leftover chicken and some extra time, I make this and use it to fill layers of crepes (see the Pate a Crepes recipe p. 191). Rich, but delicious! Brings back memories of eating at the Magic Pan at the Houston Galleria with my mom!

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