Cut the chicken into neat joints, removing as
much of the skin as possible. Place the joints on
a draining tray, or on a dish turned upside down,
and coat them all carefully with white chaudfroid
sauce (see Recipe 714). Give them two coatings
of the sauce if necessary. Then decorate the joints
lightly and tastefully. For this may be used small
fancy shapes of tongue, ham, or truffle, tiny sprigs
of chervil, leaves of tarragon, fancy shapes of the red
part of radishes or tomato, &c. The decoration must
on no account be overloaded ; the more delicately it
is done, the prettier the effect will be. After decora-
ting, run a little aspic jelly over each joint, so as to
give them a glossy appearance, then let them set.
To Serve. — The decorated joints may either be
arranged round a high crouton of bread placed
In the centre of a dish, or on some nicely dressed
salad. Put a border of chopped aspic round,
and decorate with tufts of green salad or some
cut cucumber (see p. 313).
1143. Chaudfroid of Chicken, 2 (Chaudfroid
de Volaille)
Take a cooked fowl, leave it whole, and let it be
very cold. Remove from it as much of the skin as
possible. Place it on a large dish or on a draining
tray and mask it entirely with chaudfroid sauce.
To look well, the masking should all be done with
one pouring over of the sauce. It is important,
therefore, to have a sufficiency of sauce to begin with
and then to have it of the right consistency and heat.
If too hot, it will run off the fowl, and if too cold
it will have a lumpy appearance. A little practice
and experience will soon teach tins. When the
sauce is set, remove the fowl to a clean dish and
run a little liquid aspic over the top to give a gloss.
Garnish the fowl according to taste. The more
simply this is done the better. A variety of different
colours and materials will only give it a trumpery
appearance,and perhaps there isnothing prettierthan
some fancy-shaped pieces of aspic, or chopped aspic
and a few sprigs of fresh green parsley or chervil.
1144. Mayonnaise of Chicken (Mayonnaise
de Volaille)
Prepare in the same way as Chaudfroid of Chicken,
using mayonnaise sauce instead of chaudfroid sauce.
1145. Cold Fowl a la St. Honors (Poularde a la
St. HonorS)
1 cooked fowl.
Filling.
£ lb. cooked ham.
2 table-sps. tomato
puree or sauce.
3 or 4 table-sps. double
cream.
Paprika pepper.
2 or 3 drops carmine.
Decorations.
Meat or aspic jelly✪ Chaudfroid of Chicken, 1 (Chaudfroid de Volaille).
Carrot, truffle, and white
of egg cut in fancy
shapes.
To Prepare the Fowl. — Either roast the fowl, or,
better still, cook it as directed in Recipe 1131. It
ought to be a nice brown colour all over and very
tender. When cold, ease the legs away from the
body without quite separating them, and carefully
remove the flesh from the breast in one long piece
on each side. Then with a pair of scissors cut away
the upper part of the carcase bone, leaving the
fowl quite hollow in the centre, and ready for the
filling. Lay the fillets from the breast on a board,
with the skin side uppermost, and, with a sharp
knife, cut them in slices lengthwise without quite
separating the pieces.
Page 449 · 4 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the chicken into neat joints, removing as much of the skin as possible. Place the joints on a draining tray, or on a dish turned upside down, and coat them all carefully with white chaudfroid sauce (see Recipe 714). Give them two coatings of the sauce if necessary. Then decorate the joints lightly and tastefully. For this may be used small fancy shapes of tongue, ham, or truffle, tiny sprigs of chervil, leaves of tarragon, fancy shapes of the red part of radishes or tomato, &c. The decoration must on no account be overloaded ; the more delicately it is done, the prettier the effect will be. After decorating, run a little aspic jelly over each joint, so as to give them a glossy appearance, then let them set.
To Serve. — The decorated joints may either be arranged round a high crouton of bread placed In the centre of a dish, or on some nicely dressed salad. Put a border of chopped aspic round, and decorate with tufts of green salad or some cut cucumber (see p. 313).
1143. Chaudfroid of Chicken, 2 (Chaudfroid
de Volaille)
Take a cooked fowl, leave it whole, and let it be very cold. Remove from it as much of the skin as possible. Place it on a large dish or on a draining tray and mask it entirely with chaudfroid sauce. To look well, the masking should all be done with one pouring over of the sauce. It is important, therefore, to have a sufficiency of sauce to begin with and then to have it of the right consistency and heat. If too hot, it will run off the fowl, and if too cold it will have a lumpy appearance. A little practice and experience will soon teach this. When the sauce is set, remove the fowl to a clean dish and run a little liquid aspic over the top to give a gloss. Garnish the fowl according to taste. The more simply this is done the better. A variety of different colours and materials will only give it a trumpery appearance,and perhaps there is nothing prettier than some fancy-shaped pieces of aspic, or chopped aspic and a few sprigs of fresh green parsley or chervil.
1144. Mayonnaise of Chicken (Mayonnaise
de Volaille)
Prepare in the same way as Chaudfroid of Chicken, using mayonnaise sauce instead of chaudfroid sauce.
1145. Cold Fowl a la St. Honors (Poularde a la St. Honors)
1 cooked fowl.
Filling.
£ lb. cooked ham.
2 table-sps. tomato puree or sauce.
3 or 4 table-sps. double cream.
Paprika pepper.
2 or 3 drops carmine.
Decorations.
Meat or aspic jelly. Carrot, truffle, and white of egg cut in fancy shapes.
To Prepare the Fowl. — Either roast the fowl, or, better still, cook it as directed in Recipe 1131. It
ought to be a nice brown colour all over and very tender. When cold, ease the legs away from the body without quite separating them, and carefully remove the flesh from the breast in one long piece on each side. Then with a pair of scissors cut away the upper part of the carcase bone, leaving the fowl quite hollow in the centre, and ready for the filling. Lay the fillets from the breast on a board, with the skin side uppermost, and, with a sharp knife, cut them in slices lengthwise without quite separating the pieces.
Records on this page
Chaudfroid of Chicken, 1 (Chaudfroid de Volaille)Chaudfroid of Chicken, 2 (Chaudfroid de Volaille)Mayonnaise of Chicken (Mayonnaise de Volaille)Cold Fowl a la St. Honors (Poularde a la St. HonorS)