A guide to modern cookery

Prepare a slab of mousse (made from the legs and the trimmings), twice as thick as the rectangles. Smoothen this mousse neatly, and put it in the refrigerator that it may get firm. This done, cut it into pieces exactly equal in size to the suprémes; to do this, all that is necessary is to stick the latter on the mousse by means of jelly. Now coat each supréme garnished with mousse with white chaud-froid sauce, and decorate with a bar of notes, imitated with truffles. Set in a square, deep silver dish; cover with limpid and melting chicken jelly; leave to set, and serve the dish incrusted in a block of ice. 1693—CHAUD-FROID DE POULARDE A LA ROSSINI Prepare the pieces as for ordinary chaud-froid, and coat them with chaud-froid sauce combined with a quarter of its bulk of very smooth foie-gras purée. Decorate each piece with a lyre composed of truffle stamped out with a “‘lyre’”’ fancy-cutter, set them on a deep, square dish, and cover with chicken jelly as above. 1694—POULARDE A LA DAMPIERRE Completely bone the pullet’s breast, and stuff it with a preparation of chicken forcemeat (No. 200). Sew up the piece, truss it as for an entrée, and poach it in a chicken stock. When it is cold, trim it, and coat it with a white chaud-froid sauce, combined with a little almond milk. Glaze with aspic jelly, and set it, without decorating it, on a low cushion lying on a long dish. Surround it with six small, ham mousses and six small, chicken mousses, moulded in deep dariole-moulds, and arranged alternately. Border the dish with croatons of jelly, cut very neatly. 1695—POULETS A L’ECARLATE Bone the breasts of three fair-sized chickens; stuff and poach them as explained above. When they are quite cold, cover them with white chaud-froid sauce; decorate with pieces of truffle; glaze with aspic jelly, and leave to set. This done, set them upright on a dish, letting them lean one against the other. Between each chicken set a salted calf’s tongue, upright, with the tip of the tongue pointing upwards; and, on either side of the tongues, a large glazed truffle. Border the dish with fine crofitons of jelly, and serve a mayonnaise sauce at the same time. 1696—POULARDE A LA LAMBERTYE Poach the pullet and let it cool thoroughly. Raise the suprémes, suppress the bones of the breast and garnish the cavity with a cold chicken mousse, combined with a quarter of its volume of foie-gras purée, shaping the latter in such wise as to reconstruct the bird. Cut the suprémes into thin, long slices; coat them with white chaud-froid sauce, and place them on the mousse, pressing them lightly one upon the other. Deck with pieces of truffle; glaze with chicken jelly; set in a square, entrée dish, and surround with melted jelly. When about to serve, incrust the dish in a block of ice. 1697—POULARDE A LA NEVA Stuff the pullet with chicken forcemeat (No. 200), combined with foie gras and truffles, cut into dice; poach it in chicken stock and let it cool. This done, coat the piece with white chaud-froid sauce, decorate with jelly, and leave to set. Set the pullet on a cushion of rice, lying on a long dish. Behind the bird, arrange a fine, vegetable salad in a shell of carved rice, or in a large, silver shell. Border the dish with neatly-cut crottons of pale jelly. 1698—POULARDE ROSE DE MAI Poach the pullet and, when it is quite cold, raise its suprémes and remove the bones of the breast. Coat the carcass with a white chaud-froid sauce; decorate as fancy may dictate; garnish with a mousse of tomatoes (No. 814), and arrange the latter in such wise as to reconstruct the bird. Slice the suprémes; coat them with white chaud-froid sauce; decorate with truffles, and glaze with chicken jelly. Garnish with the same mousse as that already used for the pullet, as many small, barquette-moulds as there are chaud-froid-coated slices, and leave to set.