Gelee De Volaille A La Napolitaine
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 guide to modern cookery (1909) by A. Escoffier, page 130. The excerpt below is the record exactly as published.
Proceed as for the ‘‘ Consommé Portugaise,’’ and use that variety of small tomatoes which, in Provence, are called ‘“Pommes d’amour.”’ 629—-GELEE DE VOLAILLE A LA NAPOLITAINE Proceed as for the ‘‘ Consommé Portugaise,’’ but finish it with one port wine-glassful of port or old Marsala
Cook this with the app: pantry check, scaling, and the assistant.