The new century cookery book

1178. Cailles en Caisses à l'Aspic ( Quails in Cases tvith Savoury Jelly). — 2 or 3 quails, \ lb. liver farce (No. 406), aspic jelly (No. 293), a mirepoix (No. 10), 1 glass sherry, 2 tablespoonfuls . meat-glaze (No. 247), souffle cases. Bone the quails, leaving the legs and first joints on each bird, stuff with liver farce, wrap up each bird securely and neatly in a piece of muslin, and tie each end with string. Put the mirepoix (consisting of half a carrot, one turnip, one onion, one bay-leaf, six peppercorns, bouquet garni, six ounces bacon, all cut up in small squares) in a saute-pan, with sufficient brown stock to cover the vegetables, put in the quails, add the sherry, and braise gently for twenty to thirty minutes. Set to cool, remove the muslin, cut each bird in two lengthways. Have ready at hand some oval souffle cases ; line each with a little dressed salad. Mask the surface of 'each bird with dissolved meat-glaze, and when set coat over with a thin coat of aspic jelly. Place each half (cut side down) on to the paper case. Garnish round the sides with chopped aspic jelly and serve. 1179. JTaisan en Aspic. — Take the remains of a roast pheasant, and cut the meat into neat slices, freed from skin and sinew. Put a layer of aspic jelly in the bottom of a timbale mould ; decorate it with stars or crescent shapes of slices of truffle and white of egg, leaves of chervil, and stars of red chillies or slices of ox-tongue. When the garnishing has set arrange the slices of cold pheasant in layers and mask each layer with aspic jelly. The last layer should, of course, be of aspic. Place the mould on the ice to set. When firm turn out on to a cold dish, garnish with sprigs of parsley, and serve. 1180. Chartreuse de Faisan d la Balmoral. — \ lb. cold pheasant ( freed from skin and bone), 6 or 8 small chicken quenelles (No. 403), 3 large truffles, 6 preserved mushrooms, 3 or 4 cooked cocks' combs, 1£ pint aspic jelly (No. 293), seasoning, 1 gill Espagnole sauce (No. 236), 1 glass sherry, ^ oz. meat-glaze (No. 247), 1 gill veloutee or bechamel sauce (No. 202), 1 gill cream, 1 hard-boiled egg. Line a charlotte or large timbale mould with aspic. Ornament the bottom and sides with fancifully cut slices of truffles and white of egg, fix the garniture with liquid aspic. Put the white sauce and one gill of aspic in a stewpan, reduce to one third, add the cream, reduce again, and pass through a tammy. Allow this to cool a little, then mask the inside of the mould. Cut the pheasant meat, mushrooms, and remainder of truffles into convenient slices or fillets, mix with a sauce composed of Espagnole sauce, sherry, half a pint of aspic, and meat-glaze ; reduce well, and mix with meat &c. ; when cooling season the whole to taste, and fill up the mould. Stand on the ice until perfectly firm, immerse in tepid water, and turn out on a dish with folded napkin or dish-paper. Garnish with chopped aspic round the base of the dish, and serve. 1181. Fetites Cremes de Faisan. — 6 oz. cooked pheasant meat, f pint veloutee or Allemande sauce (Nos. 204 and 206), \ oz. French gelatine, 1 gill cream, 1 gill aspic (No. 293), 1 gherkin, 2 red chillies, 4 teaspoonful chopped lemon-rind, seasoning.