Mrs. Roundell's Practical cookery book

White Chaud-froid Glaze. — Make a savoury custard with half a pint of chicken broth for chicken, and of fish broth or milk for fish, adding three yolks of eggs. Strain, stir in two tablespoonfuls of melted aspic jelly, stir well, cool, and use. Or, if you have no jelly, boil two ounces of chopped mushrooms in half a pint of milk, mix in a quarter of an ounce of gelatine soaked in warm milk, strain off carefully, and stir in off the fire the yolk of an egg. Use light-coloured mushrooms, scraping off the dark gills to avoid colouring the sauce. Brown Chaud-froid Glaze. — Put half a pint of plain brown sauce on the fire ; if it is not a rich brown add a few drops of caramel. (Page 162.) Stir in a quarter of an ounce of soaked gelatine, and dissolve it in the sauce over a moderate fire, skimming off all scum ; lastly, add a dessertspoonful of Marsala, and pour the sauce into a basin. [Wyvern.] Fillets of chicken or of fish, or cold cutlets, can be masked in two ways, but great neatness is always required. They can be lifted on the point of a trussing needle, and dipped into the sauce till thoroughly masked with it. Or they can be lifted on the blade of a broad palette knife, and a spoonful of the sauce poured over them whilst they are held over the pan. The former method is the neatest, but the latter is useful when the fillets are to be masked only on one side. In each case they must be laid on a roomy flat dish, over ice if possible, so that they may cool and set. Wyvern’s Chicken Chaud-froid. — Cover the breast of a good chicken with buttered paper, and roast it without letting the skin take colour. When cold, remove the whole of the breast meat as neatly as you can, down to the wing joint, also all the flesh of the thighs and drumsticks. Out of the pieces thus obtained trim a number of neat fillets as nearly the same size as M SOME MINOR MATTERS possible, dredge a little flour over them and cover them up. For Chicken Chaud-froid Sauce : Chop all the bones left after the above process, skin, neck, pinions, etc., and with the giblets make as strong chicken broth as you can, adding four ounces of carrot, the same of onion, a bunch of parsley, an ounce of celery, a bouquet garni, and pepper and salt to flavour it well. When the broth is ready, strain it into a bowl, skim it, and proceed to make with it a rich veloute sauce (page 135), using for a pint of broth an ounce of butter and one of flour. Strain it, let it get cold, and then add to its thickness by stirring into it one-third of its quantity of liquefied aspic jelly, or plain strong meat jelly, and reducing it over the fire till it coats the spoon. Now take it from the fire, and add the yolks of two eggs, stir well as the sauce gradually gets cool. Choose a roomy flat dish, place it on broken ice if the weather is hot, and as soon as the sauce is sufficiently set, mask the pieces of chicken with it, lifting them on the trussing needle. Lay them on the dish to cool and set. Dish the chicken inside a border of cold aspic jelly, decorated with hard-boiled eggs if liked, and keep the dish in the ice-cave till wanted.