Chicken cannelloni with cream sauce (Cannelloni alla Passetto) from A Treasury of Great Recipes: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (page 94) by Mary Price and Vincent Price

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 cooked turkey meat or cooked veal for cooked chicken meat.

  • Pimlicocook on February 10, 2024

    A family favourite, which my mother has made for decades. Might seem a bit retro today, but goodness me: so good, and simple to make, too. Made it for my goddaughters (both under five) and they loved it, as did their parents. My mum always made it with pancakes, because we couldn't get pasta sheets or cannelloni tubes, and I still do that today, plus ketchup rather than tomato sauce (less than the recipe calls for; I just did it to taste), which works really well.

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