Festive and party food
2 recipes · Poultry and game
- Chicken in chaud-froid sauce (poularde en chaud-froid)
Chicken in chaud-froid sauce from Erken's Big Cookbook (1914, p. 297): cold hens coated in gelatin-set béchamel, decorated with tarragon and truffle.
- Roast Goose with Chestnuts (oie farcie aux marrons)
Roast goose with chestnuts from Erken's Big Cookbook (1914): goose stuffed with blanched chestnuts, roasted, with potatoes and Brussels sprouts.