Chaud-Froid of Boned Chicken

Ingredients

• 1 chicken
• 1 cup Sauce Allemande (p. 195)
• Aspic Jelly (p. 425) or Quick Aspic (p. 425)
• 1 teaspoon granulated gelatine, soaked in
• 1 tablespoon cold water
• Green pepper
• Truffles

Method

1. 1

   Bone chicken, and pull skin of wings and legs inside.

2. 2

   Stuff with forcemeat, sew together, skewer, and tie.

3. 3

   Steam gently 2.5 to 3 hours.

4. 4

   Chill thoroughly in refrigerator (6 hours).

5. 5

   Add soaked gelatine to sauce.

6. 6

   Cool and pour over chicken.

7. 7

   Garnish with truffles cut in shapes and with bits of green pepper.

8. 8

   When firm, cover carefully with aspic mixture and chill.

9. 9

   Serve on lettuce with tomato cut in eighths, cold, cooked asparagus tips, or celery cut in small pieces and marinated with French Dressing.

10. 10

    Pour remaining aspic in mold.

11. 11

    When firm, cut in cubes, and use as garnish.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 178. The excerpt below is the record exactly as published.

CHAUD-FROID OF BONED CHICKEN 1 chicken 1 cup Sauce Allemande (p. 195) Veal Forcemeat (p. 139) Aspic Jelly (p. 425) or 1 teaspoon granulated gelatine, Quick Aspic (p. 425) soaked in Green pepper 1 tablespoon cold water Truffles

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