The new century cookery book

Mask the inside of eight or ten little timbales or dariole moulds with aspic jelly ; decorate with little fancifully cut pieces of gherkin and chillies, put on the ice to set. Free the meat from skin and sinews, and pound in a mortar till smooth. Heat up the sauce, soak the gelatine, and let it dissolve in the sauce ; mix the sauce with the pounded meat, add the lemon-rind, a little salt, pepper, and grated nutmeg to taste. Put through a fine hair sieve ; when cooled a little whip the cream and add to the mixture. Fill up the moulds with this, place on the ice to set. Turn out and dish up. Decorate with chopped aspic and serve. 1182. Mauviettes à l'Aspic. — Bone from eight to twenty larks, fill them with liver farce (No. 406), wrap up each lark tightly in a small piece of muslin, braise in a rich stock, and put to cool. Line as many small oblong moulds as there are larks with aspic jelly, decorate the bottom and sides with truffles and hard-boiled white of egg, also a few leaves of tarragon and chervil. Allow the decoction to set. Unwrap the larks, put one in each mould, fill up the rest with aspic, and place on the ice to set. Unmould, dish up, garnish with parsley, and serve. 1183. Galantine de Ferdreaux. — Carefully bone three or four plump partridges, and in doing this see that the skin is in no way torn. Cut open each bird lengthways down the back, and spread out on a board (skin downwards), season with salt and pepper, and spread with a layer of chicken forcemeat' (farce de volaille). Upon this place long strips of cooked ham and tongue, blanched and peeled pistachio nuts, and rather thickly-cut slices of truffles. Add another lalyer of forcemeat and roll up each carefully, tie up in napkins or pudding cloths, and cook in stock for about one and a quarter hour. When done press the galantines between two boards, and allow to get cold. Remove the cloth, coat or mask the galantines with meat-glaze (No. 247) or brown chaud-froid sauce (No. 291). Decorate to taste and fancy, dish up, garnish with cold aspic jelly round the base of the dish, and serve. 1184. Chaud-froid deJPer dr eaux {Chaud-froid of Partridge). 2 roast partridges, f pint brown chaudfroid sauce {No. 291), 1 crisp lettuce, 8 firm ripe tomatoes, ^ cucumber, 1 hard-boiled egg, 8 stuffed olives, % pint aspic jelly {No. 293), mayonnaise sauce {No. 277). Cut the partridge into neat pieces, free them from skin, and mask each piece completely with a pale-brown chaud-froid sauce. When set, run over sufficient half-set aspic to mask them. Prepare a bed of mixed salad in the centre of a dish, arrange the pieces of partridge neatly in a pile on the salad, placing the breast pieces on top. Garnish with slices of tomato, cucumber, quarters of hard-boiled egg, stuffed olives, and chopped aspic jelly. A bed of cooked rice, or a border of cooked rice, may be used as a foundation ; it will improve the appearance of the dish and facilitate the dressing. The rice should be coated with chaud-froid sauce,' and masked with aspic. 1185. Timbale de JPintade a la Marechale.—l small guinea-fowl, \ pint Espagnole sauce {No. 236), ^ onion, ^ carrot, 2 oz. bacon, 1 oz. butter, 1 bunch herbs, £ oz. gelatine, f pint aspic jelly {No. 293), ^ gill tomato pulp, 1£ gill cream, 6 stuffed olives {olives farcies), 1 truffle, tarragon vinegar, salt, pepper, cayenne.