Chapter XVI · Poultry (Volaille) · No. 1706
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
1706—Aspic de Poulet à la Gauloise
No. 916, Another Method of Preparing Aspics de Filets de Soles an ornamented mould with jelly, and decorate its bottom and sides with truffles. Fill it with successive and alternate layers of: aspic jelly, collops of chicken fillets, cocks’ combs coated with brown, chaud-froid sauce, fine cocks’ kidneys, coated with white chaud-froid sauce, and slices of salted tongue cut into oval shapes.
When about to serve, turn out, and surround with fine croûtons of aspic.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1706, p. 538. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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