Medallions of Chicken

Ingredients

• 2 oz. cooked chicken
• 1 oz. ham
• Pepper
• salt
• cayenne
• ^ gill cream
• i gill aspic
• 2 chopped mushrooms
• 1 teaspoonful chopped truffle
• 6 rounds of cooked ham
• IJ gill chaud-froid sauce
• 6 slices of tomato
• Chopped aspic jelly

Method

1. 1

   Put the chicken and ham twice through a mincer and pound well.

2. 2

   Add the mushrooms, truffle, seasonings, and liquid aspic.

3. 3

   Have the cream lightly beaten and stir in the chicken mixture.

4. 4

   Put into medallion moulds.

5. 5

   When set, turn out, and place each on a round of ham.

6. 6

   Coat the medallions with the chaud-froid sauce, decorate and glaze.

7. 7

   Dish on slices of tomato, artichoke bottoms, etc.

8. 8

   Decorate with chopped aspic jelly.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 16. The excerpt below is the record exactly as published.

MEDALLIONS OF CHICKEN. 2 oz. cooked chicken. I „ „ ham. Pepper, salt, cayenne. ^ gill cream, i „ aspic. 2 chopped mushrooms. 1 teaspoonful chopped truffle. 6 rounds of cooked ham. IJ gill chaud-froid sauce. Decoration. — Cucumber, chervil, etc. 6 slices of tomato. Chopped aspic jelly

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