Recipes > Meat > Forcemeat > Pain de Volaille

Pain de Volaille


Make a chicken cream forcemeat. Butter individual timbale molds, decorate them with truffles, fill with forcemeat, and poach ten to fifteen minutes in slow oven. Serve with an Allemande sauce.

Or, line the molds with forcemeat; fill them with salpicon made of the dark meat of the chicken and mushrooms; mix with Espagnole or a good brown sauce; cover the top well with forcemeat, and poach as directed.

Or, use a charlotte russe mold; line it a half inch thick with forcemeat, and use the same salpicon, adding small egg balls or quenelles, a few pieces of tongue, and a truffle chopped very fine.

Or, use a border mold for the forcemeat, and fill the center of the ring, when unmolded, with the salpicon.


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The Century Cook Book (1901).

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