Chaudfroid of Chicken, 2 (Chaudfroid de Volaille)
From Cookery for every household, 1914
Serves 6
The masking should be done with sufficient sauce of the right consistency.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 449. The excerpt below is the record exactly as published.
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
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