Chicken a la Tombeau
From À la mode cookery, 1902
(See Plate XII.)
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 37. The excerpt below is the record exactly as published.
Chicken a la Tombeau Boil a fowl, and when quite cold mask it with a very white Bechamel sauce into which has been mixed cream and aspic. Pour the sauce on with a palette- knife. Cut truffles
Cook this with the app: pantry check, scaling, and the assistant.