Game Chaudfroid

Ingredients

• the cold game
• a rich sauce, which will jelly when cold
• a third of the quantity of aspic-jelly
• the yolks of three eggs

Method

1. 1

   Arrange the cold game on a large dish in a pyramid shape.

2. 2

   Pour over a rich sauce that will jelly when cold.

3. 3

   Alternatively, make a veloute sauce, strain it, add aspic-jelly, boil until thick, stir in beaten egg yolks, cool, and spread over the game.

4. 4

   Garnish with pickled mushrooms.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 204. The excerpt below is the record exactly as published.

Game Chaudfroid. — Gut up the cold game very carefully; arrange it with equal care on a large, round dish, building up the cold game into a pyramid ; pour over all a rich sauce, which will jelly when cold. Aspic- jelly, or clarified calf's - foot jelly, flavored with strong stock, are best for this. Garnish, when cold, with sliced lemon, curled lettuce, etc. Another way : — Make a good veloute sauce, strain free from grease, and add a third of the quantity of aspic - jelly ; put on the fire and boil until it thickens ; then remove the saucepan from the fire, stir in the yolks of three eggs

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