Cutlets of Chicken with Pate de Foie-gras a la Rimini

Ingredients

• a large young chicken
• a cup of chicken mousse
• truffles
• chicken broth
• slices of bread
• pate de foie-gras
• mocha pate

Method

1. 1

   Take a large young chicken that has been well cooked and left in the juice until cold; cut out the breast, slice, and form it in the shape of a small half egg; put them on a buttered pan, coat them with pate de foie-gras.

2. 2

   Press a small jar of pate de foie-gras through a fine strainer, mix it with a cup of chicken mousse; stick it full with small, even-sized pointed truffles in the form of a hedgehog with some chicken broth in the pan; cook it in the oven for six minutes covered.

3. 3

   Glaze with brown glaze.

4. 4

   In the meantime, cut slices of bread the size of the fillet and spread it heavily with pate de foie-gras or mocha pate, then put it in the oven to heat.

5. 5

   Arrange the spread bread in the form of a ring on a platter and put on top of each one of the fillets.

6. 6

   Garnish with a paper frill in each and fill in the center with string beans and serve with a white truffle sauce at the sides.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 88. The excerpt below is the record exactly as published.

utlets of Chicken with Pate de Foie -gras a la Rimini Cdtelettes de Poulet, Pate de Foie-gras a la Rimini Take a large young chicken that has been well cooked and left in the juice until cold; cut out the breast, slice, and form it in the shape of a small half egg; put them on a buttered pan, coat them with pate de foie-gras. Press a small jar of pate de foie-gras through a fine strainer, mix it with a cup of chicken mousse; stick it full with small, even-sized pointed truffles in the form of a hedgehog with some chicken broth in the pan; cook it in the oven for six minutes covered. Glaze with brown glaze. In the mean¬ time, cut slices of bread the size of the fillet and spread it heavily with pate de foie-gras or mocha pate

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