Chicken Entombe
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 89. The excerpt below is the record exactly as published.
Chicken Entombe ; PouletEntombe. — Boil afowl, and mask it with bechamel sauce in which half a pint of aspic jelly has been mixed ; cut truffles into tiny rings, crescents, and trefoils, and decorate the chicken highly with them. Take a square tin mould, pour in a layer of good, pale, clear aspic ; and when it is quite set, place the fowl breast downwards on it ; then fill it up gradually with the aspic, and put on ice. Turn out, and decorate the base with truffles, and red chopped aspic. The first layer of aspic should be deep enough, so that when the whole is finished, the fowl shovild be quite in the centre. Chicken Grilled a la Napolitaine ; Poulet Grille a la Napolitaine. — Grill a fowl
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.