Glazed Chicken with Supreme Sauce a la Royale
From The Swedish, French, American cook book, 1918
Serves 4
Suitable for dinner or luncheon.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 302. The excerpt below is the record exactly as published.
Glazed Chicken with Supreme Sauce a la Royale Poulet glace, Sauce supreme, a la Royale Take boiled chicken; bone and skin; form in round pieces. Make a supreme sauce to each cup, add two spoons dissolved Cox’s gelatine; glaze the chicken; arrange on a border of vegetables — such as macedonian peas or string beans; garnish with a thin slice of hard- boiled egg on top of each piece, a diamond of truffle on top of the yolk, and a fine strip of Spanish pepper all around the whites. Glaze with aspic. Serve with a cold supreme sauce in the centre with any kind of salad, for dinner or luncheon, or as a cold dish. Chaud-froid of Chicken ( Chaud-froid de Poulet) a la Olive Griffin Take boiled chicken; form in nice c tlets, and put in French dressing; glaze with a chaud-froid of mayonnaise; decorate with a daisy of truffle on top of each. Glaze a ring mould with chicken aspic, fill with macedonian vegetables, then cover with cold aspic; leave on ice until cold. When cold, dip in warm water, turn out on a paper doily, and garnish with chopped aspic all around. Arrange AMERICAN COOK BOOK 205 the chicken on the top with mayonnaise dressing or aurorian sauce in the centre. Garnish with lettuce leaves. Salad for luncheon or dinner. Chicken in Aspic ( Poulet en Aspic ) a la Juliet Take the breast of a boiled chicken; cut in small round slices; coat with a brown chaud-froid sauce; decorate with a thin slice of hard-boiled egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.