3371 Aspic de Volaille Gauloise

Name: Aspic de Volaille Gauloise
Cuisine: France
Ingredients: jelly; chicken; truffle; kidneys; cockscombs; ox tongue

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Line a fancy mould with jelly and decorate with grooved slices of truffle, then fill with alternate layers of thin slices of chicken, cockscombs coat