Poulet d6coup6 en Chaud-froid
From Recherché entrées, 1907
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 55. The excerpt below is the record exactly as published.
Poulet d6coup6 en Chaud-froid. (Chaud-froid of Chicken.) Boil a tender chicken in seasoned white stock ; when done, take up, drain and let cool. Cut it into neat joints and remove the skin. Coat each with white chaud-froid sauce and place on a wire tray. Repeat this so as to completely mask each piece with sauce. Decorate with thinly cut slices of truffle, pimientos, cucumber rind, and lastly mask with a thin layer of aspic. Dish up neatly on a bed of small salad
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