Chicken Chaudfroid—French

Ingredients

• a large young fowl
• three quarts of white stock
• a chandfroid sauce (No. 112)
• a salad made of several vegetables and fruits
• a stiff mayonnaise (see Russian, No. 422)

Method

1. 1

   Boil the fowl in stock until tender, cool in broth.

2. 2

   Prepare the sauce, drain and wipe the chicken, remove skin, slice breast, mask with sauce.

3. 3

   Cut out the breast bone, fill cavity with salad and mayonnaise, replace breast slices, chill to stiffen, and garnish with lettuce.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 61. The excerpt below is the record exactly as published.

HICKEN CHAUDFROID— FRENCH Boil a large young fowl in three quarts of white stock until tender the day before it is to be used. Cool in the broth. Have ready a chandfroid sauce (No. 112), cool but not yet set. Drain and wipe the chicken, remove all the skin ; then cut the breast in neat slices on the bias. Mask each slice with some of the sauce and lay aside. Cut the breast bone out with shears, and press the second joints carefully apart to form a box-like cavity. Spread the sauce over all the rest of the exterior. Now fill the cavity with a salad made of several vegetables and fruits, held together with a stiff mayonnaise (see Russian, No. 422)

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