Chaud-froid of Chicken a la Olive Griffin
From The Swedish, French, American cook book, 1918
Serves 1
Ideal for luncheon or dinner.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 302. The excerpt below is the record exactly as published.
Garnish with chopped aspic and halves of tomatoes filled with mayonnaise dressing. Chicken with Asparagus ( Poulet aux Asperges) a la Nesselrode Take the meat from a young chicken that has been cooked and left in the juice until cold; make in small pieces; glaze with a white chaud-froid sauce; decorate with truffles and Spanish pepper on the top. Arrange on a foundation of aspic with slices of hard- boiled eggs, and in the centre put green asparagus tips that have been drenched in French dressing. Serve as a salad for luncheon or dinner. Glazed Chicken with Supreme Sauce a la Royale Poulet glace, Sauce supreme, a la Royale Take boiled chicken; bone and skin; form in round pieces. Make a supreme sauce to each cup, add two spoons dissolved Cox’s gelatine; glaze the chicken; arrange on a border of vegetables — such as macedonian peas or string beans; garnish with a thin slice of hard- boiled egg on top of each piece, a diamond of truffle on top of the yolk, and a fine strip of Spanish pepper all around the whites. Glaze with aspic. Serve with a cold supreme sauce in the centre with any kind of salad, for dinner or luncheon, or as a cold dish. Chaud-froid of Chicken ( Chaud-froid de Poulet) a la Olive Griffin Take boiled chicken; form in nice c tlets, and put in French dressing; glaze with a chaud-froid of mayonnaise; decorate with a daisy of truffle on top of each. Glaze a ring mould with chicken aspic, fill with macedonian vegetables
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