3371 Aspic de Volaille Gauloise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line a fancy mould with jelly and decorate with grooved slices of truffle, then fill with alternate layers of thin slices of chicken, cockscombs coated with brown Sauce Chaud-froid, cocks’ kidneys coated with white Sauce Chaud-froid and oval slices of ox tongue; each layer should be separated with jelly.

When set, turn out on to a cold dish and surround with neat shapes of jelly.

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