Darioles de Volaille k la Diplomate (Cold)

Ingredients

• J Surrey fowl
• 2 oz. butter
• foie gras
• i table-spoonful of cream
• i yolk of egg
• salt
• aromatic spice
• i oz. of ham
• truffles
• J pint chaud-froid sauce
• J pint aspic jelly
• aspic border with vegetable macedoine

Method

1. 1

   Remove fillets from the fowl, broil with butter, cool, and cut finely.

2. 2

   Pound remaining meat with foie gras, cream, and egg yolk.

3. 3

   Season and pass through a sieve.

4. 4

   Butter dariole moulds, line with farce, add chicken and ham mixture, cover with farce, cook in boiling water for 20 minutes.

5. 5

   Unmould, coat with chaud-froid sauce, decorate with truffles, and serve on an aspic border.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 55. The excerpt below is the record exactly as published.

Darioles de Volaille k la Diplomate (Cold). (Chicken Darioles, Diplomate style.) J Surrey fowl, 2 oz. butter, foie gras, i table-spoonful of cream, i yolk of egg, salt and aromatic spice, i oz. of ham, truffles, -J- pint chaud-froid sauce, J pint aspic jelly, aspic border with vegetable macedoine

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