Bombe de Volaille à la Trianon

Ingredients

• the breast and wings of one large boiled fowl
• 2 pickled sheep's tongues boiled
• 2 hard-boiled eggs
• 2 small cabbage lettuces
• 1 pint aspic
• 1/2 pint lemon mayonnaise
• tarragon and chervil
• endive or Batavia
• seasoning
• sauce Trianon

Method

1. 1

   Mask a bombe mould with aspic and decorate the sides with slices of chicken and tongue.

2. 2

   Line with aspic cream.

3. 3

   Cut the chicken and tongues into small slices, mix with lettuce and season.

4. 4

   Fill the bombe mould with this mixture and put it on ice.

5. 5

   Unmould the border on a dish, place the bombe shape on croutons, garnish with lettuce hearts and serve with sauce Trianon.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 58. The excerpt below is the record exactly as published.

Bombe de Volaille d la Trianon (Cold). (Chicken Fillets, Tnanoii style.) The breast and wings of one large boiled fowl, 2 pickled sheep's tongues boiled, 2 hard-boiled eggs, 2 small cab- bage lettuces, I pint aspic, -| pint lemon mayonnaise (see Sauces), tarragon and chervil, endive or Batavia, seasoning, sauce Trianon

Cook this with the app: pantry check, scaling, and the assistant.