3372 Chaud-froid de Volaille

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poach the chicken and allow it to become cold in the cooking liquid; remove the skin completely then cut the chicken into even-sized pieces. Dip these into a Sauce Chaud-froid prepared when possible with the stock from the cooking of the chicken. Arrange them on a tray, decorate each with a nice slice of truffle, glaze with aspic jelly and allow them to set. Trim the edges of the pieces before arranging them for service.

This procedure allows less gelatine to be used in the preparation of the jelly which thus becomes much more delicate, smooth and soft.