Chapter XVI · Poultry (Volaille) · No. 1693
1693—Chaud-froid de Poularde à la Rossini
Prepare the pieces as for ordinary chaud-froid, and coat them with chaud-froid sauce combined with a quarter of its bulk of very smooth foie-gras purée. Decorate each piece with a lyre composed of truffle stamped out with a “lyre” fancy-cutter, set them on a deep, square dish, and cover with chicken jelly as above.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1693, p. 534. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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