Chaud-froid of Chicken

Ingredients

• one young fowl
• two ounces of butter
• two ounces of flour
• one-half pint of milk
• one gill of cream
• one saltspoonful of salt
• one saltspoonful of white pepper
• one quart of second stock
• one-half ounce of gelatine
• one tablespoonful of vinegar
• one sprig of parsley
• one gill of cold water
• whites of three eggs
• one-half teaspoonful of black pepper

Method

1. 1

   Melt gelatine in cold water.

2. 2

   Combine stock with vinegar, parsley, and seasonings, then add gelatine.

3. 3

   Whisk in egg whites and boil.

4. 4

   Strain and cool overnight.

5. 5

   Cook fowl, cool, and prepare pieces.

6. 6

   Make a sauce with butter, flour, milk, and seasonings.

7. 7

   Dip fowl pieces in sauce, cool, and serve garnished.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 39. The excerpt below is the record exactly as published.

Chaud-froid of Chicken. — One young fowl, two ounces of butter, two ounces of flour, one-half pint of milk, one gill of cream, one saltspoonful of salt, one salt- spoonful of white pepper, one quart of second stock, one-half ounce of gelatine, one tablespoonful of vinegar, one sprig of parsley, one gill of cold water, whites cif three eggs, one-half teaspoonful of black pepper

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