Dominicaines de Volaille

Ingredients

• a dozen tongue-shaped moulds
• butter
• the remains of the flesh of the four chickens
• twelve ounces of white of veal
• as much larding bacon
• Five large raw truffles
• five ounces of tongue

Method

1. 1

   Butter the moulds and line with flattened chicken slices.

2. 2

   Make a farce with chicken meat, veal, and bacon, season and sieve.

3. 3

   Mix in truffles and tongue.

4. 4

   Fill the moulds and bake in a mild oven for half an hour.

5. 5

   Unmould, cool, and sauce with white and brown chaudfroid sauces.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 336. The excerpt below is the record exactly as published.

Dominicaines de Volaille, By Mr. C. J. Corblei, of London. Take a dozen tongue-shaped moulds as sold at the principal London coppers.mith's. Butter them, line them with thin slices of raw filleted chicken flattened out, and then fill them up with a galantine farce by means of a forcing-bag. The farce is made as follows : Take the remains of the flesh of the four chickens which have already yielded the fillets for lining the moulds. Put the chicken meat through the sausage machine, with twelve ounces of white of veal, and as much lard- ing bacon ; season with salt and spices ; and pass through a sieve. Five large raw truflfles and five ounces of tongue

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