Chaud-Froid of Chicken
From High living, 1904
Presented as published in 1904. 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 High living (1904) by Linie Loyall McLaren,, page 16. The excerpt below is the record exactly as published.
CHAUD-FROID OF CHICKEN — Boil two young chickens until tender ; let them get cold and carve into neat joints, removing the skin. Make a rich cream sauce of the chicken stock, season with kitchen bouquet and sherry
Cook this with the app: pantry check, scaling, and the assistant.