Chaud-froid of Chicken

Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

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Ingredients

  • 2 tablespoons butter.
  • 3 tablespoons flour.
  • 1 cup

Method

Make a sauce of butter, flour, and stock; add egg yolk diluted with cream, lemon juice, salt, and pepper; then add dissolved gelatine. Dip chicken in sauce which has been allowed to cool. When chicken has cooled, garnish upper side with truffles cut in shapes. Brush over with aspic jelly mixture, and chill. Arrange a bed of lettuce; in centre pile cold cooked asparagus tips or celery cut in sma