Chapter XVI · Poultry (Volaille) · No. 1705
Built upon: No. 916Another Method of Preparing Aspics de Filets de SolesNo. 954Aspic de Homard
1705—Aspic de Poulet à l’Italienne
No. 916, Another Method of Preparing Aspics de Filets de Soles a border mould with aspic jelly, in accordance with the procedure described under “Aspic de Homard” (No. 954, Aspic de Homard), and decorate it with large slices of truffles. Fill the mould with a coarse julienne of chicken fillets, salted tongue and truffles, spread in successive layers and besprinkled with cold, melted aspic.
When about to serve, turn out the aspic on a very cold dish; set a salad “à l’Italienne” in its midst, and serve a Rémoulade sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1705, p. 537. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →