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Chaud-froid for Boiled Chickens
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Masking should be done in one operation and must be smooth. The sauce temperature is crucial for even coating.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 106. The excerpt below is the record exactly as published.
a couple of boiled chickens is given by Wyvern. Boil the fowls very gently and do not over-cook them. Boil with them six ounces of carrots and of onions, two ounces of celery, a bunch of herbs, pepper and salt. The eau due cuisson forms the foundation of the white masking. When the chickens are cooked there should be at least three pints of broth. With this make a good sauce blonde , see p. 130, using for the roux three ounces of butter and the same of flour. Melt an ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.