Line a buttered Charlotte mould with a
Fill the mould with a mixture of slices of breast of chicken, cooked in butter (main ingredient), cockscombs, cocks’ kidneys, mushrooms and slices of truffle—all mixed with fairly thick Sauce Allemande. Cover with more forcemeat and cook au Bain-marie in the usual manner.
Demould when ready on to a round dish and surround with a cordon of Velouté flavoured with mushroom essence.
© 1903 All rights reserved. Published by Taylor and Francis.