Creme de Volaille a L’Ecarlate

Name: Creme de Volaille a L’Ecarlate
Ingredients: half a pound of cooked chicken; a quarter of a pound of cooked tongue; half a gill of good Veloute sauce; one and a half gills of good aspic; one gill of thick cream; one large ripe tomato; a little tarragon; a little chervil; half an ounce of butter; seasoning of pepper, salt and cayenne

From A second Dudley book of cookery and other recipes, 1914

Serve with a garnish of peas or asparagus heads.

Presented as published in 1914. 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 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.

CREME DE VOLAILLE A L’ECARLATE rilAKE half a pound of cooked chicken or rabbit, -■*- freed from bone and skin, a quarter of a pound of cooked tongue, half a gill of good Veloute sauce, one and a half gills of good aspic, one gill of thick cream, one large ripe tomato, a little tarragon and 162 COLD DISHES chervil, half an ounce of butter, and seasoning of pepper, salt and cayenne

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