Chaud-Froid of Game

Chaud-Froid de Gibier

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Breasts of Three Ducks or A Dozen Breasts of Small Game
  • A Cupful of Chicken Forcemeat
  • 2 Tablespoonfuls of Butter
  • A Pint of Aspic Jelly
  • A Pint of Poulette Sauce
  • 3 Truffles
  • Water Cress to Garnish


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 Game or Spring Chicken, if the latter is used; wash and truss neatly. Then wrap in buttered paper and smother according to recipe for Smothered Chicken. When done take out of the paper and separate the breasts of the Game or Chicken from the legs. Trim them neatly and stuff the portion between the breasts proper and the filets with a Chicken Forcemeat. Mix together equal parts of an Aspic Jelly and a Poulette Sauce. Stir till thick and surround with crushed ice. Then dip the breasts of the Game or Chicken into this mixture. Take a fine baking sheet or dish and arrange the breasts in fanciful or pyramidal figures on this dish, and when set decorate them nicely with sliced truffles and the remaining sauce that has been poured into timbale molds that have been previously lined with Aspic Jelly, and which have become set. Decorate nicely with these timbales of Aspic Jelly and Poulette Sauce, and garnish the dish with Croutons, on which you will have placed portions of Aspic Jelly. Decorate the edges of the dish with water cress, and place on the table cold. When ready to serve, serve a portion of the breast of the Duck or the entire breast of the Small Game on a Crouton of Aspic Jelly, with the timbale turned out on the end of the Chicken or Game and the other end garnished with water cress. If Chickens are used be careful to have Spring Chickens of one and a half pounds in weight. This is the real Creole Chaud-Froid that was served at the great feasts and banquets in the days gone by, when parties paid from $10 to $20 a plate. It is always an expensive dish, both from the cost of the ingredients and the care required in making it.