Chicken Cutlet (Cotelette de Poulet) a la Nesselrode

Ingredients

• Cook a young chicken
• salt
• pepper
• one small squab chicken
• a half-inch-wide strip of tongue
• a strip of cooked white of egg
• a fine strip of truffle
• rich chaud-froid sauce
• glaze with aspic

Method

1. 1

   Cook the chicken in water with salt, pepper, carrots, and onions until done.

2. 2

   Tie the squab chicken and leave in the juice until cold.

3. 3

   Cut the chicken into round cutlets, glaze with chaud-froid sauce, and decorate with tongue, egg, and truffle strips.

4. 4

   Glaze with aspic and chill.

5. 5

   Serve on a crouton of buttered bread with the squab chicken on top, garnished with watercress and aspic.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 297. The excerpt below is the record exactly as published.

Chicken Cutlet ( Cotelette de Poulet ) a la Nesselrode Cook a young chicken in water with salt, pepper, carrots, onions, with one small squab chicken for decoration, until well done; tie the squab chicken up nice and plump; leave in the juice until cold. When cold, cut the chicken in nice round cutlets; glaze with a rich chaud-froid sauce; decorate each piece with a half-inch-wide strip of tongue, then a strip of cooked white of egg next to the tongue, then a fine strip of truffle next to the white of egg; then glaze with aspic

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