Stuffed Chicken with Pate de Foie gras a la Chaud-froid
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a cold dish.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 299. The excerpt below is the record exactly as published.
Stuffed Chicken with Pate de Foie gras a la Chaud-froid Poulet farci de Pate de Foie gras a la Chaud-froid Take chicken that has been cooked and left in the broth to get cold. Pick the breast of the chicken in small pieces; put the pieces together in an oblong shape, like a half egg, on a pie plate — one individual piece for each person; put on top of the chicken some aspic that is beginning to get cold, which will fasten each piece together. Stuff with pate de foie gras or mock pate. To one cup of the mock pate, or pate de foie gras, take three table¬ spoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, salt, and three tablespoons whipped cream. Mount this on top of the chicken; cut out from the aspic; put on a broiler and chaud- froid with the brown chaud-froid sauce; decorate all around with a wide strip of cream that has some gelatine, and a diamond of truffle in the centre. Arrange on a cold hominy foundation; decorate with roses cut from radishes and stuck into the foundation all around, and some chopped aspic. In the centre of the founda¬ tion serve a salad such as peas, string beans, macedonian, or apple salad; or, if it is served as a cold dish, serve with aurorian sauce
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