Cotelettes de Volaille à la Melba

Ingredients

• 1 large Surrey fowl, or young capon
• 2 oz. butter
• 1 terrine foie gras
• seasoning
• red and white chaud-froid sauces
• aspic
• Melba salad for centre of dish
• suitable socle for serving the cutlets on

Method

1. 1

   Remove and flatten the wing and breast portions of the fowl.

2. 2

   Cook in a buttered pan for 15-20 minutes.

3. 3

   Pound the trimming and leg portions with foie gras and butter, season, and mask the cutlets with this mixture.

4. 4

   Coat with chaud-froid sauces and aspic.

5. 5

   Serve on a carved rice socle with salad.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 58. The excerpt below is the record exactly as published.

C6telettes de Volaille a la Melba (Cold). (Chiclcen Cutlets, Melba style.) I large Surrey fowl, or young capon, 2 oz. butter, i terrine foie gras, seasoning, red and white chaud-froid 136 Recherche Entrees. sauces (see Sauces), aspic, Melba salad for centre of dish, suitable socle for serving the cutlets on

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