Chaud-Froid of Game

Chaud-Froid de Gibier

Preparation info

    • Difficulty

      Complex

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Breasts of Three Ducks or A Dozen Breasts of Small Game
  • A Cupful of Chicken Forcemeat
  • 2

Method

This is a most recherche dish, seldom made in these days on account of the cost, but in old Creole days it was a standing dish at every great feast. It may be made with Canvasback or French or Teal Duck, or with Woodcock, Snipe and other Small Game. The dish demands such beautiful decoration that it requires an artist to make a real Creole Chaud-Froid.

Clean the Ducks or G