Chaud-Froid de Poularde a la Gounod

Ingredients

• poached pullet
• slab of mousse
• square, deep silver dish

Method

1. 1

   Raise the suprémes of a poached pullet and cool them under pressure.

2. 2

   Cut into rectangles and prepare a slab of mousse from the legs and trimmings.

3. 3

   Cut the mousse into pieces equal in size to the suprémes and stick them together with jelly.

4. 4

   Coat each supréme with white chaud-froid sauce and decorate with truffles.

5. 5

   Set in a dish covered with chicken jelly and leave to set.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 307. The excerpt below is the record exactly as published.

CHAUD-FROID DE POULARDE A LA GOUNOD Raise the swprémes of a poached pullet, and cool them under pressure. $34 GUIDE TO MODERN COOKERY Then cut them into rectangles of equal sizes; and, if neces- sary, bisect them in the thickness. Prepare a slab of mousse (made from the legs and the trimmings), twice as thick as the rectangles. Smoothen this mousse neatly, and put it in the refrigerator that it may get firm. This done, cut it into pieces exactly equal in size to the suprémes; to do this, all that is necessary is to stick the latter on the mousse by means of jelly. Now coat each supréme garnished with mousse with white chaud-froid sauce, and decorate with a bar of notes, imitated with truffles. Set in a square, deep silver dish

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