Pain de Volaille Froid

Ingredients

• a very tender chicken
• two tablespoonfuls of strong veal stock
• one tablespoonful of burned brandy
• yolks of three eggs
• six oz. of very good, fresh butter
• one and one-half leaves of gelatine
• two tablespoonfuls of boiling water

Method

1. 1

   Poach the chicken and let it cool.

2. 2

   Prepare a stock with veal stock and burned brandy, simmer and strain.

3. 3

   Reduce the stock and add egg yolks and butter.

4. 4

   Dissolve gelatine in boiling water and mix into the sauce.

5. 5

   Prepare a mould with truffle slices and fill with the mixture.

6. 6

   Allow to set and serve on a cushion of rice.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 311. The excerpt below is the record exactly as published.

PAIN DE VOLAILLE FROID Poéle a very tender chicken; do not colour it and have it only just done. Withdraw it and leave it to cool. Add two tablespoonfuls of strong veal stock and one tablespoonful of burned brandy to the poéling-liquor. Simmer for ten minutes. Strain this stock through a sieve, and slightly press the vegetables in so doing, that all their juices may be expressed. Clear of grease, and reduce until the liquor does not measure more than two tablespoonfuls. Put it on the side of the fire, add the yolks of three eggs, stirring briskly the while, and add, little by little, six oz. of very good, fresh butter, just as for a Hollandaise sauce. Finally, add one and one-half leaves of gelatine, dissolved in two tablespoonfuls of boiling water

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