Chaufroix of Chicken (Cold)
From Entrees made easy, 1905
Rabbit can be served similarly.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 22. The excerpt below is the record exactly as published.
Chaufroix of Chicken (Cold). Cut some neat slices or fillets from a cold cooked fowl ; have ready a nicely stiffened veloute
Cook this with the app: pantry check, scaling, and the assistant.