The new century cookery book

Cut the tongue slices in even-sized rounds or ovals, put the trimmings in a mortar, add the raw chicken or game, freed from skin and bone, and pound till smooth. Cut the pork into slices, and pound likewise ; mix both together, add a finely-chopped shallot, a teaspoonful of chopped parsley, mix well, and work in the cream and yolks of eggs. Season with salt, pepper, and aromatic spice. Put through a fine sieve, and put in a basin. Remove the skin and bones from the cooked chicken, cut it into small dice, chop the mushrooms and truffles coarsely, and mix with the forcemeat. Cover the round slices of tongue completely with this mixture, and wrap each in a small piece of cleansed pig’s caul ; dip them in beaten white of egg. Heat up the butter in a saute-pan, place in the attriotes, fry over the fire for a few minutes, and finish cooking in the oven for another ten to fifteen minutes. Have ready a border of mashed potatoes ; ornament the sides prettily with a forcing-bag and a fancy pipe or tube. Brush over with yolk of egg, and put in the oven to brown a little. Dress the attriotes on the border, brush over with meat glaze, and serve the following sauce in the centre and round the dish : Chop the remaining shallot finely, fry in the pan in which the attriotes were cooked, pour off the fat, moisten with the tomato and Allemande sauce and the sherry ; let it reduce a little, add a teaspoonful of meat glaze and a teaspoonful of lemon-juice, season to taste, strain, and add a teaspoonful of chopped parsley. The sauce is then ready for serving. 985. Boudins de Volaille à la Richelieu. — Prepare a chicken forcemeat (No. 403), line with it about eight small well buttered boudin or quenelle moulds. Fill the centre with a salpicon made as follows : — Cut a cooked sweetbread into dice, mix with it six champignons, one large truffle, and a slice of tongue, all cut into small dice ; moisten with a little supreme sauce (No. 210), and season to taste. Cover each mould with a layer of forcemeat, so as to completely cover the salpicon. Poach the moulds in the oven. (Place them in a sautepan with a little water, covered with buttered paper, and cook in the oven from twenty to twenty-five minutes.) When done, unmould and let cool ; egg and crumb them carefully, and fry in very hot fat till of a nice golden colour. Take them up as soon as done, drain them, and dish up on a folded serviette or dish-paper. Serve with a hot ravigote sauce (No. 214). 986. Cassolettes a la Princesse Alice. — Prepare a savoury choux-paste, mix it with half its quantity of finely mashed potatoes, and line some buttered cassolettes or bouchee moulds with it. Prepare a salpicon of finely minced cooked chicken, truffles, and veloutee (No. 206) or supreme (No. 210) sauce, add enough egg-yolks to bind the mixture. Fill the cassolettes with this. Put them on a bakingsheet and bake for twenty minutes in a moderately heated oven. Turn out on a hot dish ; pour some hot Perigord sauce (No. 243) round the base of the dish and serve hot. 987. Crepinettes de Volatile auoc Truffes. — A cooked chicken or some pieces left over, 1 oz. of chopped ham or tongue, 2 small truffles, 2 eggs, about a gill and a half of veloutee sauce (No. 206), b teaspoonful salt, 1 saltspoonful pepper , nutmeg, pig's caul or veal udder, bread-crumbs, frying -fat, and tomato sauce (No. 271).