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Chaufroix of Chicken in Aspic

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Chaufroix of Chicken in Aspic

Ingredients

Directions

  1. Prepare Aspic Jelly and let it cool but not set.

  2. Pour some Aspic Jelly down the center of each chicken fillet and let it set.

  3. Add more Aspic Jelly on each side and let it set.

  4. Continue adding Aspic Jelly until the entire top is covered.

  5. Arrange the fillets neatly on a dish with slices of tongue between each fillet.

  6. Fill the center with chopped aspic.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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