Ohaud-froid of Ohioken

Ingredients

• One young fowl
• two ounces of butter
• two ounces of flour
• one-half pint of milk
• one gill of cream
• one saltspoonful of salt
• one saltspoonful of white pepper
• one quart of second stock
• one-half ounce of gelatine
• one tablespoonful of vinegar
• one sprig of parsley
• one gill of cold water
• whites of three eggs
• one-half teaspoonful of black pepper

Method

1. 1

   Melt gelatine in half of the cold water and let stand for ten minutes.

2. 2

   Add stock, vinegar, parsley, black pepper, and half of the salt to a saucepan.

3. 3

   When tepid, add gelatine.

4. 4

   Beat egg whites with remaining cold water, pour into stock, and whisk until boiling.

5. 5

   Cover and simmer for twenty minutes, then strain.

6. 6

   Cook fowl in boiling water until tender, cool overnight.

7. 7

   On serving day, cut fowl, dip in sauce made from butter, flour, milk, white pepper, salt, and cream.

8. 8

   Arrange fowl in a dish, garnish with jelly and parsley.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 39. The excerpt below is the record exactly as published.

Ohaud-froid of Ohioken.— One young fowl, two ounces of butter, two ounces of flour, one-half pint of milk, one gill of cream, one saltspoonful of salt, one salt- spoonful of white pepper, one quart of second stock, one-half ounce of gelatine, one tablespoonful of vinegar, one sprig of parsley, one gill of cold water, whites of three eggs, one-half teaspoonful of black pepper

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