Chaud-froid

Ingredients

• a rich sauce
• meat jelly
• fillets or joints of chicken, quail, partridge, or other bird
• a little basis of toast
• a small slice of tongue

Method

1. 1

   Mix a rich sauce with meat jelly.

2. 2

   Dip fillets or joints in the sauce and cool.

3. 3

   Arrange fillets in a circle for serving.

Nutrition per serving

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 99. The excerpt below is the record exactly as published.

Chaud-froid. In all the preparations of chicken or game called chaud-froid, a rich sauce flavoured with the kind of bird for which it is to be the coating, and white or brown as the dish is to be white or brown, is to be mixed with a third of the quantity of meat jelly of the same colour ; whilst this sauce is in a liquid state, the fillets or joints of chicken, quail, partridge, or other bird are dipped in it, so as to be completely coated ; they are then placed to cool. When cold there ought to be a uniform semi-transparent and perfectly smooth jelly over the fillet or joint. A dish is formed by placing the fillets in a circle. As it is important that this dish should be ex- quisitely neat, the fillets or little joints must be cut and trimmed to a uniform size and shape ; it is not absolutely necessary to remove all bone, but any bone which projects must be got rid of; it is with these fragments that the sauce is prepared. The quails, woodcocks, or partridges are to be roasted with a buttered paper over them, and the sauce will 238 GAME. be made brown for them. Chicken is to be braised white, and the chaud-froid sauce is to be white. A Httle basis of toast to each small fillet of quail may be neatly arranged. A small slice of tongue

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