Poularde ST. Honoré from The Robert Carrier Cookbook by Robert Carrier
Roast or cook chicken en casserole until golden and very tender. When cold, ease the legs away from the body without quite separating them, and carefully remove the flesh from the breast in one lon...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 roasting chicken
- ½ pound cooked ham
- 3-4 tablespoons double cream
- 2 tablespoons tomato concentrate
- salt
- paprika and freshly ground black pepper
- 2-3 drops red food colouring (optional)
- cooked carrot, truffle, and white of hard-boiled egg, cut in fancy shapes
- aspic jelly
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