Chaud-froid of Turkey a la King Gustaf

Ingredients

• breast from a raw turkey
• hot water sufficient to cover
• some sherry
• onions
• carrots
• pepper
• salt
• white chaud-froid sauce
• aspic
• foundation of macedoine of vegetables
• aurorian sauce
• lettuce leaves
• chopped aspic
• mayonnaise dressing

Method

1. 1

   Cut out the breast from a raw turkey, cut in nice even round pieces, put in hot water, add sherry, onions, carrots, pepper, and salt, and let simmer until well done; leave in the juice until cold.

2. 2

   Glaze with a white chaud-froid sauce; drip some aspic on top; decorate with a daisy and leaves of truffles, then aspic again.

3. 3

   Arrange on a foundation of macedoine of vegetables with aurorian sauce in the centre.

4. 4

   Garnish around with lettuce leaves and chopped aspic.

5. 5

   Serve with the mayonnaise dressing in the centre as a complete salad.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 317. The excerpt below is the record exactly as published.

Chaud-froid of Turkey a la King Gustaf Chaud-froid de Dindon a la Roi Gustaf Cut out the breast from a raw turkey, cut in nice even round pieces, put in hot water sufficient to cover, add some sherry, onions, carrots, pepper, and salt, and let simmer until well done; leave in the juice until cold. Glaze with a white chaud-froid sauce; drip some aspic on top; decorate with a daisy and leaves of truffles, then aspic again. Arrange on a foundation of macedoine of vegetables with aurorian sauce in the centre. Garnish around with lettuce leaves and chopped aspic. Serve with the mayonnaise dressing

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