3367 Terrine de Poularde en Conserve

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the chicken as in the preceding recipe. Place it in a can just large enough to hold it; seal on the lid and finish the top with a bit of tin. Place in a pan, cover completely with water and boil gently for 1¼ hours.

Remove from the water, turn upside down so that the fat is at the bottom and the jelly covers the breast of the pullet; allow to cool thoroughly.