Poulet en Helle-Vue

Ingredients

• 2 chickens or fowls (trussed for boiling)
• 1 quart white stock
• white chaud-froid sauce (No. 290)
• aspic jelly (No. 293)
• 8 large truffles
• a few slices of smoked cooked tongue

Method

1. 1

   Wrap the fowls in buttered paper and boil in white stock until tender.

2. 2

   Remove skin and let cool.

3. 3

   Reduce the stock, stir into the chaud-froid sauce, and pour over the fowls to coat.

4. 4

   Decorate with truffles and tongue, then coat with aspic jelly.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 331. The excerpt below is the record exactly as published.

Poulet en Helle-Vue. — 2 chickens or fowls (trussed for boiling), 1 quart white stock, white chaud-froid sauce (No. 290), aspic jelly (No. 293), 8 large truffles, a few slices of smoked cooked tongue

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