Chicken Cutlets in Aspic

Ingredients

• Prepare a chicken farce as indicated in No. 403.
• 1 gill cream
• 4 truffles
• 1 white of egg
• 1 oz. butter
• 1 pint white chaud-froid sauce (No. 290)
• liquid aspic jelly
• a salad of asparagus points for garnish
• 8 to 10 rounds of cooked ox-tongue
• salt
• pepper
• nutmeg

Method

1. 1

   Remove the skin from the chickens, raise the fillets and wings, flatten a little, and make up into 8 to 10 rounds.

2. 2

   Lard these carefully with larding-bacon.

3. 3

   Remove all the meat from the chickens, pound in a mortar until very fine, then pass through a wire sieve.

4. 4

   Mix with the white of egg and cream, add seasoning.

5. 5

   Braise the larded fillets in a mirepoix for about 30 minutes.

6. 6

   When cold, trim into round medaillons, cover with forcemeat, poach in a slack oven for 10 minutes.

7. 7

   Cool, mask with chaud-froid sauce, and garnish with truffles.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 331. The excerpt below is the record exactly as published.

Chicken Cutlets in Aspic). — Prepare a chicken farce as indicated in No. 403. When 394 THE NEW CENTURY COOKERY BOOK steamed and cold cut the shape into slices about a quarter of an inch thick ; stamp out some cutlets by means of a cutlet cutter. Decorate some cutlet moulds (previously marked -with a thin layer of aspic jelly) with cooked green peas, truffles, and hard-boiled white of egg. When the garnish is set place a chicken cutlet in each of the moulds, fill up with aspic jelly, and set them on the ice until required for table. Unmould the cutlets, arrange them neatly on a cold dish in the form of a border ; fill the centre of the dish with cooked mace- doine of vegetables, seasoned with mayonnaise sauce (No. 277), and garnish round with small cress. 1153. Medallions de Volatile d V Lmperiale.—Z chickens, larding -bacon, 4 truffles, 1 white of egg, 1 gill cream, a mirepoix for braising, 1 oz. butter, \ pint white chaud-froid sauce (No. 290), liquid aspic jelly, and some set for garnish, salt, pepper, and nutmeg, a salad of asparagus points for garnish, 8 to 10 rounds of cooked ox-tongue

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