Cotelettes de Volaille a la Gelee

Ingredients

• a good fowl
• aspic jelly
• smooth, creamy puree
• creamy Mayonnaise sauce
• young vegetables

Method

1. 1

   Poach the fowl and let it cool.

2. 2

   Cut fillets from the breasts and use trimmings for puree.

3. 3

   Line moulds with aspic jelly, add puree and fillets, cover with more puree, and encase with aspic.

4. 4

   Unmould and dress with a salad of vegetables and aspic jelly.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 59. The excerpt below is the record exactly as published.

COTELETTES DE VOLAILLE A LA GELEE POACH a good fowl, keeping the breasts very white ; let it get cold. Cut some fillets, not too thick, from the breasts, having them all one size. With the trimmings make a smooth, creamy puree. Line some cutlet-shaped moulds with aspic jelly, place in them a little of the puree, then the fillets of chicken, then a little more of the puree to cover the fillets. When set, add enough aspic to encase the mould. When this is set, unmould and dress on a border of aspic jelly. In the centre place a good salad of young vegetables, mixed with a creamy Mayonnaise sauce

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