Chaudfroid de Poulet Beatrice
From The new practical cookery guide, 1913
Presented as published in 1913. 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 new practical cookery guide (1913) by E. Seurre, page 132. The excerpt below is the record exactly as published.
Chaudfroid de Poulet Beatrice — Masked with mayon- naise and aspic, decorated and dressed on a bordure of aspic, carrots, fonds, and pointes salad in centre. Chaudfroid de Poulet Felix Faure — Supreme farced with mousse of foie gras, masked with white chaudfroid sauce, decorated, and served in timbales, liquid aspic over, and tomato salad in centre. Chaudfroid de Poulet Jeannette — Supreme with a slice of foie gras, masked with chaudfroid sauce, served in timbales with liquid aspic and pointes on ice block. Chaudfroid de Poulet Lady Curzon — Curried white chaudfroid sauce over, decorated with pimentoes and aspiced, served on a bordure of rice slightly curried, garnished with tomatoes filled with puree of chicken and foie gras, and aspic. Chaudfroid de Poulet Moderne — Supreme masked with mayonnaise
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