3374 Chaud-Froid de Volaille Gounod

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Remove the breasts from a cold poached chicken and cut into thin rectangular-shaped slices after removing the skin.

Prepare a Mousse from the legs and trimmings and spread it smoothly on a tray twice the thickness of the slices of chicken; place in the refrigerator to set firmly.

When ready, cut the Mousse into rectangles of the same size as the slices of chicken. Stick a slice of the chicken on each piece of Mousse, using a little jelly. Coat with white Sauce Chaud-froid and decorate each with some notes of music cut from truffle. Arrange in a deep silver rectangular dish cover with some excellent almost setting aspic jelly and allow to set.

To serve

Present the dish set on a block of sculpted ice.