Chaufroid of Chicken

Ingredients

• 1 chicken
• 1 oz. flour
• ½ pint milk or cream
• Salt
• ½ teaspoonful peppercorns
• 1 quart of aspic jelly
• 1 oz. butter
• 1 quart of aspic jelly
• A few drops of cochineal

Method

1. 1

   Truss the chicken for boiling, put it into a saucepan with enough boiling water to cover it, one small onion, a bunch of sweet herbs, a blade of mace; simmer slowly for 30 minutes to an hour, depending on the age of the bird; lift out, drain, remove skin, set aside to cool.

2. 2

   Strain the liquid, when cold remove fat and use for aspic jelly.

3. 3

   Fill a border mould with part of the jelly, when set dip in warm water and turn out.

4. 4

   Melt butter in a saucepan, add flour, stir until smooth, then add milk, aspic jelly, salt, and pepper, boil until reduced by half, pass through a fine sieve; color part of this sauce pink with cochineal, allow to cool but not set.

5. 5

   Joint the chicken neatly, dip half in cream sauce and the remainder in pink sauce; set aside until firm.

6. 6

   Arrange pieces in the center and on top of the border of aspic, garnish edges with aspic and parsley.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 12. The excerpt below is the record exactly as published.

CHAUFROID OF CHICKEN. i chicken 1 oz. flour ^ pint milk or cream Salt and ^ teaspoonful peppercorns 1 quart of aspic jelly 1 oz. butter 1 quart of aspic jelly A few drops of cochineal Truss the chicken for boiling, put it into a saucepan with enough boiling water to cover it, one small onion, a bunch of sweet herbs, a blade of mace ; simmer slowly thirty minutes to an hour, according to the age of the 32 bird ; lift out, drain, and remove the skin, set aside to cool ; strain the liquid, and when cold remove the fat and use for aspic jelly (No. 89). Fill a border mould with part of the jelly, and when set dip in warm water and turn out. Melt the butter in a saucepan, add the flour, stir until smooth, then add the milk, ^ pt. aspic jelly, salt and pepper, boil this until it is reduced to half the quantity, pass through a fine hair sieve ; colour part of this sauce a pretty pink with cochineal, allow this to get cool, but not set ; joint the chicken neatly, and dip half of the joints in the cream sauce and the remainder in the pink sauce; put aside until firm, if not well covered dip them in the sauces again. When quite set arrange the pieces in the centre and on the top of the border of aspic. Put a little of the aspic into a forcing bag with a rose tube, and garnish the rough edges of the fowl, and round the base of the dish. A little chopped pars- ley, hard-boiled yolk of egg rubbed through a sieve, and any remains of the cold sauces may be used for garnishing. A base of salad may also be used instead of the border of aspic, if preferred. 33 No. 52. CHICKEN A L’lTALIENNE. 1 chicken

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