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Emily Netuzed recipe book, August 1874
Page 96
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Chaud-froid fricassee of chicken to prepare a fricassee keep the pieces of chicken separate from the sauce which must be rather stiffly reduced. Add about one third of its quantity of aspic jelly, stir them together on the ice + when well mixed dip the pieces of chicken in it + dish them up. Place some cock's combs button mushrooms + truffles in the centre garnish the base with some chopped jelly + make a border of angular croutons of aspic jelly round this. "Lord Waichelsea's recipe for a hot sauce for Fish, Steaks [illegible] 1 oz cayenne 2 spoonful vinegar 2 Tablespoonful Indian soy. 4 cloves of garlic 6 cloves shalot 5 anchovies [pounded?] altogether very small, Mix all well + keep 3 weeks before using.
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Chaud-froid fricassee of chicken to prepare a fricassee keep the pieces of chicken separate from the sauce which must be rather stiffly reduced. Add about one third of its quantity of aspic jelly, stir them together on the ice + when well mixed dip the pieces of chicken in it + dish them up. Place some cock's combs button mushrooms + truffles in the centre garnish the base with some chopped jelly + make a border of angular croutons of aspic jelly round this. "Lord Waichelsea's recipe for a hot sauce for Fish, Steaks [illegible] 1 oz cayenne 2 spoonful vinegar 2 Tablespoonful Indian soy. 4 cloves of garlic 6 cloves shalot 5 anchovies [pounded?] altogether very small, Mix all well + keep 3 weeks before using.
Szathmary Culinary Manuscripts and Cookbooks
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