Petites Cremes de Volatile d'V Ecarlate

Ingredients

• 1/2 lb. cooked chicken
• 1/2 lb. cooked tongue
• 1 gill Allemande {No. 204) or veloutee {No. 206) sauce
• 1/2 gill aspic (No. 298)
• 1 gill cream
• a few sprigs of tarragon
• a few sprigs of chervil
• 1 large ripe tomato
• 1/2 oz. butter
• pepper
• salt
• cayenne

Method

1. 1

   Mince the chicken and tongue, pound till smooth.

2. 2

   Add the sauce mixed with aspic, season, and rub through a sieve.

3. 3

   Cut tomato into slices, sauté in butter, rub through a sieve, and mix with aspic.

4. 4

   Line moulds with this.

5. 5

   Whip cream and mix with chicken puree, add tarragon and chervil, fill moulds, and chill until set.

6. 6

   Unmould, garnish, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 334. The excerpt below is the record exactly as published.

etites Cremes de Volatile d V JEcarlate. — \ lb. cooked chicken, freed from bone and skin, \ lb. cooked tongue, \ gill Allemande {No. 204) or veloutee {No. 206) sauce, H gill aspic (No. 298), 1 gill cream, a few sprigs of tarragon and chervil, 1 large ripe tomato, % oz. butter, pepper, salt, cayenne

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