Chaud-froid a la Belle Alliance

Ingredients

• a tender fowl
• a cold boiled tongue
• some pounded mushroom
• a good veloute with the bones, skin, etc.

Method

1. 1

   Roast the fowl and cut fillets to fit the fonds.

2. 2

   Make a puree with meat scraps and pounded mushroom.

3. 3

   Cut tongue into slices.

4. 4

   Make a veloute sauce and moisten the puree with it, filling the fonds.

5. 5

   Layer with tongue slices and fillets, mask with chaud-froid sauce, let cool, and garnish with truffles.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 246. The excerpt below is the record exactly as published.

Chaud-froid a la belle alliance. This is a slight departure from the ordinary school of chaud-f voids. Take as many cold foiids d'articliauts as you have guests — either fresh /o?zc?s or those preserved in tins. Lightly roast a tender fowl, and cut from it when cold as many nice fillets as you have fonds, shaping them so as to fit the tops of the latter. Make a pu7'ee with the scraps of meat left after trimming the fillets, associating with it some pounded mushroom. From a cold boiled tongue cut as many round slices as you have fillets. Make a good veloute with the bones, skin, &c.

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