Wyvern’s Chicken Chaud-froid

Ingredients

• a good chicken
• buttered paper
• four ounces of carrot
• the same of onion
• a bunch of parsley
• an ounce of celery
• a bouquet garni
• pepper and salt to flavour it well
• a pint of broth
• an ounce of butter
• one of flour
• the yolks of two eggs
• one-third of its quantity of liquefied aspic jelly

Method

1. 1

   Cover the chicken breast with buttered paper and roast it without letting the skin take colour.

2. 2

   When cold, remove the breast meat and trim fillets.

3. 3

   For the sauce, chop the bones and giblets, make a strong broth, and strain it.

4. 4

   Make a veloute sauce with the broth, butter, and flour.

5. 5

   Let it cool, then add liquefied aspic jelly and yolks of eggs.

6. 6

   Mask the chicken pieces with the sauce and cool them on ice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 107. The excerpt below is the record exactly as published.

Wyvern’s Chicken Chaud-froid. — Cover the breast of a good chicken with buttered paper, and roast it without letting the skin take colour. When cold, remove the whole of the breast meat as neatly as you can, down to the wing joint, also all the flesh of the thighs and drumsticks. Out of the pieces thus obtained trim a number of neat fillets as nearly the same size as M 162 SOME MINOR MATTERS possible, dredge a little flour over them and cover them up. For Chicken Chaud-froid Sauce : Chop all the bones left after the above process, skin, neck, pinions, etc., and with the giblets make as strong chicken broth as you can, adding four ounces of carrot, the same of onion, a bunch of parsley, an ounce of celery, a bouquet garni, and pepper and salt to flavour it well. When the broth is ready, strain it into a bowl, skim it, and proceed to make with it a rich veloute sauce (page 135), using for a pint of broth an ounce of butter and one of flour. Strain it, let it get cold, and then add to its thickness by stirring into it one-third of its quantity of liquefied aspic jelly, or plain strong meat jelly, and reducing it over the fire till it coats the spoon. Now take it from the fire, and add the yolks of two eggs

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