— Renaissance. — Broiled cutlets, pressed, and
coated with liver farce mixed with mushrooms and
onion puree, masked with tomato aspic, decorated
with white of egg and truffle, and dressed round
salad pyramids.
— de Sanglier en mayonnaise. — Cooked wild
boar cutlets dressed with mayonnaise aspic.
— Vallorbes. — As above, with celery and truffle
salad mixed with tartare sauce in centre of dish, in
place of the ordinary salad.
— de Veau en Belle Vue.— Veal cutlets truffled,
larded and braised, set in savoury jelly with
macedoine of vegetables ; when cold, masked with
white chaudfroid sauce and garnished with truffles.
— de Volaille a la Russe.— Cold chicken cutlets,
truffled and larded, masked with mayonnaise
aspic, and dressed on vegetable salad.
142
COLD ENTREES
Creme de Volaille en Tomates. — Scooped-out
tomatoes filled with chicken cream and poached ;
when cold, skin removed and coated with aspic ;
garnished with chopped aspic and parsley.
Cuisses de Volaille, Belle Alliance.— Boned,
stuffed, and braised legs of chicken, masked with
chaudfroid sauce and aspic ; garnished with truffles,
and dressed in aspic ; vegetable border.
Darioles de Foie-Gras k la Vatel.— Fluted dariole
moulds lined with aspic, and decorated with white
of egg and truffle slices ; filled with layer of foie-
gras pat£ and aspic.
— de Volaille a la Chartreuse.— Small dariole
shapes of chicken cream, centre filled with mush-
room, truffle, and chicken mince.
Dominos de Foie-Gras. — Domino-shaped moulds
lined with aspic, decorated with white of egg and
truffle spots to represent dominos ; coated with
mayonnaise, aspic, or white chaudfroid sauce, and
filled with foie-gras slices ; dipped in madere
flavoured sauce ; dished up on a delicate celery
salad .
Filets de Bceuf en Chaudfroid.— Fillets of beef,
larded, braised, glazed with brown chaudfroid sauce
and aspic ; decorated with truffle and white of egg ;
garnished and dressed according to taste.
Filets de Caneton a la Lorraine. — Roasted
duckling fillets, spread over with foie-gras or ham
puree, and masked with brown chaudfroid sauce
and aspic ; decorated with truffle, etc. ; dressed on
ham mousse border.
— a la Madrid. — Braised whole, cut into fillets,
masked with mayonnaise aspic, mixed with grated
horseradish and mustard ; garnished with slices of
tomatoes, chopped aspic, and cress.
— Javanaise. — Larded and braised whole, glazed
with demi-glace and aspic ; garnished with vege-
table macedoine dressed with aspic, etc., grated
horseradish, and tomatoes ; suitable as remove or
supper dish.
Fleurettes de Foie-Gras.— Small square, oblong, or
oval (flat) moulds, lined with aspic and decorated
with chervil leaves, truffle and chilli skin, masked
with aspic cream and filled with foie-gras mixture
(pounded) ; chicken, salmon, and turbot may be
prepared in this style.
Galantine de Dinde aux Truffes.— Galantine of
turkey with truffles.
— d’Ortolans en Chaudfroid.— Braised, stuffed
ortolan shaped into galantine, masked with chaud-
froid sauce ; garnished with truffles and macedoine
of vegetables and chopped aspic.
COLD ENTREES
14 3
Galantine de Poulet or de Volaille. — Chicken
galantine, garnished with aspic.
— de Veau en Aspic.— Veal galantine, garnished
with savoury jelly.
Langue de Bceuf roulee k 1’ Aspic.— Rolled ox-
tongue, masked and garnished with savoury jelly.
Page 83
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— Renaissance. — Broiled cutlets, pressed, and
coated with liver farce mixed with mushrooms and
onion puree, masked with tomato aspic, decorated
with white of egg and truffle, and dressed round
salad pyramids.
— de Sanglier en mayonnaise. — Cooked wild
boar cutlets dressed with mayonnaise aspic.
— Vallorbes. — As above, with celery and truffle
salad mixed with tartare sauce in centre of dish, in
place of the ordinary salad.
— de Veau en Belle Vue.— Veal cutlets truffled,
larded and braised, set in savoury jelly with
macedoine of vegetables ; when cold, masked with
white chaudfroid sauce and garnished with truffles.
— de Volaille a la Russe.— Cold chicken cutlets,
truffled and larded, masked with mayonnaise
aspic, and dressed on vegetable salad.
142
COLD ENTREES
Creme de Volaille en Tomates. — Scooped-out
tomatoes filled with chicken cream and poached ;
when cold, skin removed and coated with aspic ;
garnished with chopped aspic and parsley.
Cuisses de Volaille, Belle Alliance.— Boned,
stuffed, and braised legs of chicken, masked with
chaudfroid sauce and aspic ; garnished with truffles,
and dressed in aspic ; vegetable border.
Darioles de Foie-Gras k la Vatel.— Fluted dariole
moulds lined with aspic, and decorated with white
of egg and truffle slices ; filled with layer of foie-
gras pat£ and aspic.
— de Volaille a la Chartreuse.— Small dariole
shapes of chicken cream, centre filled with mush-
room, truffle, and chicken mince.
Dominos de Foie-Gras. — Domino-shaped moulds
lined with aspic, decorated with white of egg and
truffle spots to represent dominos ; coated with
mayonnaise, aspic, or white chaudfroid sauce, and
filled with foie-gras slices ; dipped in madere
flavoured sauce ; dished up on a delicate celery
salad .
Filets de Bceuf en Chaudfroid.— Fillets of beef,
larded, braised, glazed with brown chaudfroid sauce
and aspic ; decorated with truffle and white of egg ;
garnished and dressed according to taste.
Filets de Caneton a la Lorraine. — Roasted
duckling fillets, spread over with foie-gras or ham
puree, and masked with brown chaudfroid sauce
and aspic ; decorated with truffle, etc. ; dressed on
ham mousse border.
— a la Madrid. — Braised whole, cut into fillets,
masked with mayonnaise aspic, mixed with grated
horseradish and mustard ; garnished with slices of
tomatoes, chopped aspic, and cress.
— Javanaise. — Larded and braised whole, glazed
with demi-glace and aspic ; garnished with vege-
table macedoine dressed with aspic, etc., grated
horseradish, and tomatoes ; suitable as remove or
supper dish.
Fleurettes de Foie-Gras.— Small square, oblong, or
oval (flat) moulds, lined with aspic and decorated
with chervil leaves, truffle and chilli skin, masked
with aspic cream and filled with foie-gras mixture
(pounded) ; chicken, salmon, and turbot may be
prepared in this style.
Galantine de Dinde aux Truffes.— Galantine of
turkey with truffles.
— d’Ortolans en Chaudfroid.— Braised, stuffed
ortolan shaped into galantine, masked with chaud-
froid sauce ; garnished with truffles and macedoine
of vegetables and chopped aspic.
COLD ENTREES
14 3
Galantine de Poulet or de Volaille. — Chicken
galantine, garnished with aspic.
— de Veau en Aspic.— Veal galantine, garnished
with savoury jelly.
Langue de Bceuf roulee k 1’ Aspic.— Rolled ox-
tongue, masked and garnished with savoury jelly.