A guide to modern cookery

Mould and poach the Mousselines. Drain them, and set them in a circle on a round dish; place on each a fine slice of cooked fowl, and upon the latter a slice of truffle. Coat with Mornay sauce, glaze, and, in the middle of the mousselines, set a heap of asparagus-heads or small peas, cohered with butter. 1672—MOUSSELINES DE VOLAILLE A L’INDIENNE Prepare the mousselines as above; set them in a circle ona round dish; coat with Indienne sauce, and serve a timbale of rice a 1’Indienne separately. 1673—MOUSSELINES DE VOLAILLE AU PAPRIKA When the mousselines are poached and dished, set upon each a fine collop of supréme, and coat with supréme sauce with paprika. Surround them with small timbales of pilaff rice combined with concassed tomatoes cooked in butter. 1674—MOUSSELINES DE VOLAILLE A LA PATTI Proceed as for ‘‘ Mousselines Alexandra,’’ but coat them with supréme sauce, finished with crayfish butter. In their midst set a heap of asparagus-heads, cohered with butter, and upon these lay some fine slices of glazed truffles. 1675—MOUSSELINES DE VOLAILLE A LA SICILIENNE Prepare the mousselines as above, and set them, each on an oval tartlet, garnished with macaroni a la Napolitaine. Coat them with supréme sauce; besprinkle with grated Parmesan, and glaze quickly. 1676—SYLPHIDES DE VOLAILLE Prepare and poach the mousselines in the usual way. Garnish the bottom of some barquettes with Mornay sauce, and put a mousseline into each barquette. Set a collop of fowl on each mousseline, and cover them with a somewhat stiff preparation of soufflé au Parmesan (No. 2295a), applied ornamentally by means of a piping-bag fitted with an even pipe. Put the sylphides in the oven, in order to cook the soufflé, and serve instantly. 1677—MOUSSELINES DE VOLAILLE A LA FLORENTINE Proceed as for the sylphides; taking note only of this difference, viz., that the bottom of the barquettes must be garnished with shredded spinach stewed in butter. For the other details of the operation the procedure is the same. MM 1678—PILAW DE VOLAILLE Pilaff, which is the national dish of Orientals, gives rise to an endless number of recipes. The various curries of veal, lamb, and fowl are “‘ pilaffs,’’ and all except the one “‘a la Parisienne,’’? which I give below, follow the same method of preparation—namely, that of curry; but for a change in the condiments and the treatment of the rice, which is not the same as that of ‘‘ Riz a Il’Indienne.”’ 1679—PILAW DE VOLAILLE A LA GRECQUE Cut the fowl into small pieces, and fry it in mutton fat with three oz. of chopped onions. Sprinkle with one oz. of flour; moisten with one pint of white consommé; add two-thirds of a capsicum, cut into dice, and one and one-half oz. of currants and sultanas, and cook gently. Dish in a timbale, and serve some pilaw rice separately. 1680—PILAW DE VOLAILLE A L’ORIENTALE Prepare the fowl as above, only flavour it with a little powdered ginger, and add three green braised and quartered capsicums to the sauce. Serve a timbale of pilaff rice at the same time. 1681—PILAW DE VOLAILLE A LA PARISIENNE Cut up the fowl as for a fricassée; season it; fry it in butter, and add thereto three and one-half oz. of rice, browned in butter, with one chopped onion, a leaf of bay, and two peeled and concassed tomatoes. Moisten with enough white broth to more than cover, and cook in a very hot oven for twenty-five minutes. At the end of this time the fowl and rice are cooked, and the rice should be quite dry. Sprinkle then with one-sixth pint of veal stock; mix the latter with the pilaff by means of a fork, and dish with care in a timbale. Serve a sauceboat of tomato sauce separately. 1682—PILAW DE VOLAILLE A LA TURQUE Prepare the fowl as for “Pilaw a la Parisienne,” and flavour with a little cayenne and another of saffron. Dish in a timbale.