Creme de Volaille

Ingredients

• one gill of thick cream
• the yolks of three or four eggs
• Season with white pepper, salt and grated nutmeg.

Method

1. 1

   Pass the white meat of a fowl through a chopper, then rub it through a sieve.

2. 2

   Work in the yolks of eggs and thick cream, season, and mix until smooth.

3. 3

   Butter a mold, decorate with truffles, pour in the mixture, cover tightly, and boil in a saucepan half filled with boiling water for 1.5 hours.

4. 4

   Serve with a rich cream sauce with truffles.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 17. The excerpt below is the record exactly as published.

CREME DE VOLAILLE — Pass the white meat of a fowl through a chop- per, then rub it through a sieve. Work into the pulp, one at a time, the yolks of three or four eggs and one gill of thick cream (or cream sauce). Season with white pepper, salt and grated nutmeg.

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