Chartreuse au Chaudfroid de Gibier

Ingredients

• some cold cooked game
• a rich brown sauce
• sheets of gelatine
• aspic jelly
• cooked vegetables
• truffles
• hard-boiled white of egg
• seasoning
• a little sherry

Method

1. 1

   Cut cold game into slices, prepare a brown sauce with carcass, strain, and add gelatine and aspic.

2. 2

   Line a mould with aspic, decorate with vegetables, pour in sauce, layer game, and repeat until full.

3. 3

   Set on ice and decorate with jelly and parsley when served.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.

Chartreuse au Chaudfroid de Gibier (Cold). (Chaitieuse of Cold Game.) Free from skin and bone some cold cooked game, grouse, partridge or pheasant, and cut the meat into neat slices. Prepare a rich brown sauce flavoured with the carcass (made in fumet), strain and add a few sheets of gelatine dissolved in sufhcient aspic jelly to make the sauce set, but not too firmly. The consistency of the chaudfroid sauce must be tested before use. Line a plain mould with a layer of aspic, decorate it suitably with cooked vegetables, truffles and hard-boiled white of egg, then pour in a layer of brown chaudfroid sauce ; when set place in a layer of slices of cold game, flavoured with seasoning and a little sherry

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