Chaud-Froid de Poularde a la Rossini
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 308. The excerpt below is the record exactly as published.
CHAUD-FROID DE POULARDE A LA ROSSINI Prepare the pieces as for ordinary chaud-froid, and coat them with chaud-froid sauce combined with a quarter of its bulk of very smooth foie-gras purée. Decorate each piece with a lyre composed of truffle stamped out with a “‘lyre’”’ fancy-cutter, set them on a deep, square dish
Cook this with the app: pantry check, scaling, and the assistant.