Cold Fowl a la St. Honors (Poularde a la St. HonorS)

Ingredients

• 1 cooked fowl
• £ lb. cooked ham
• 2 table-sps. tomato puree or sauce
• 3 or 4 table-sps. double cream
• Paprika pepper
• 2 or 3 drops carmine
• Meat or aspic jelly
• Carrot, truffle, and white of egg cut in fancy shapes

Method

1. 1

   Roast or cook the fowl until brown and tender.

2. 2

   When cold, ease the legs away from the body without separating them, and remove the breast flesh in long pieces.

3. 3

   Cut away the upper part of the carcase bone, leaving the fowl hollow for filling.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 449. The excerpt below is the record exactly as published.

Cold Fowl a la St. Honors (Poularde a la St. HonorS) 1 cooked fowl. Filling. £ lb. cooked ham. 2 table-sps. tomato puree or sauce. 3 or 4 table-sps. double cream. Paprika pepper. 2 or 3 drops carmine. Decorations. Meat or aspic jelly. Carrot, truffle, and white of egg cut in fancy shapes

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