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 salt-spoonful of salt
• one salt-spoonful of white pepper
• one quart of second stock
• one half ounce of gelatine
• one table-spoonful of vinegar
• one sprig of parsley
• one gill of cold water
• whites of three eggs
• one half tea-spoonful of black pepper

Method

1. 1

   Melt gelatine in half of the cold water.

2. 2

   Combine stock with vinegar, parsley, black pepper, and half of the salt; heat and add gelatine.

3. 3

   Beat egg whites with remaining cold water, mix into stock, whisk until boiling.

4. 4

   Simmer for 20 minutes, strain through a towel.

5. 5

   Prepare the fowl by boiling until tender, then cool overnight.

6. 6

   Cut fowl into pieces, melt butter, stir in flour, add milk, season, and boil for 2 minutes.

7. 7

   Dip fowl pieces in sauce, cool, arrange in a dish, garnish with jelly and parsley.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 67. 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 salt-spoonful of salt, one salt-spoonful of white pepper, one quart of second stock, one half ounce of gelatine, one table-spoonful of vinegar, one sprig of parsley, one gill of cold water, whites of three eggs, one half tea-spoonful of black pepper

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