Chaudfroid of Chicken, 1 (Chaudfroid de Volaille)

Ingredients

• Cooked chicken
• Aspic jelly
• Chaudfroid sauce
• Salad, &c., for decoration

Method

1. 1

   Cut the chicken into neat joints, removing as much skin as possible.

2. 2

   Coat the joints with white chaudfroid sauce, giving two coatings if necessary.

3. 3

   Decorate lightly with small shapes of tongue, ham, truffle, or sprigs of chervil.

4. 4

   Run a little aspic jelly over each joint for a glossy appearance and let set.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 448. The excerpt below is the record exactly as published.

Cooked chicken. I Aspic jelly. Chaudfroid sauce. | Salad, &c.,fordecoration Cut the chicken into neat joints, removing as much of the skin as possible. Place the joints on a draining tray, or on a dish turned upside down, and coat them all carefully with white chaudfroid sauce (see Recipe 714). Give them two coatings of the sauce if necessary. Then decorate the joints lightly and tastefully. For this may be used small fancy shapes of tongue, ham, or truffle, tiny sprigs of chervil, leaves of tarragon, fancy shapes of the red part of radishes or tomato, &c. The decoration must on no account be overloaded ; the more delicately it is done, the prettier the effect will be. After decora- ting, run a little aspic jelly over each joint, so as to give them a glossy appearance, then let them set. To Serve. — The decorated joints may either be arranged round a high crouton of bread placed In the centre of a dish, or on some nicely dressed salad. Put a border of chopped aspic round, and decorate with tufts of green salad or some cut cucumber (see p. 313). 1143. Chaudfroid of Chicken, 2 (Chaudfroid de Volaille) Take a cooked fowl, leave it whole, and let it be very cold. Remove from it as much of the skin as possible. Place it on a large dish or on a draining tray and mask it entirely with chaudfroid sauce. To look well, the masking should all be done with one pouring over of the sauce. It is important, therefore, to have a sufficiency of sauce to begin with and then to have it of the right consistency and heat. If too hot, it will run off the fowl, and if too cold it will have a lumpy appearance. A little practice and experience will soon teach tins. When the sauce is set, remove the fowl to a clean dish and run a little liquid aspic over the top to give a gloss. Garnish the fowl according to taste. The more simply this is done the better. A variety of different colours and materials will only give it a trumpery appearance,and perhaps there isnothing prettierthan some fancy-shaped pieces of aspic, or chopped aspic and a few sprigs of fresh green parsley or chervil. 1144. Mayonnaise of Chicken (Mayonnaise de Volaille) Prepare in the same way as Chaudfroid of Chicken, using mayonnaise sauce instead of chaudfroid sauce. 1145. Cold Fowl a la St. Honors (Poularde a la St. HonorS) 1 cooked fowl. Filling. £ lb. cooked ham. 2 table-sps. tomato puree or sauce. 3 or 4 table-sps. double cream. Paprika pepper. 2 or 3 drops carmine. Decorations. Meat or aspic jelly

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