Use the fìllets of f our chickens, one small can of trufiSes, one
can of mushrooms, eight thin slices of red tongue, the white of
one egg, one pint of consommé, half a cupf ul of clarified butter,
one gill of glaze, one tablespoonf ul of salt, one pint of supreme
sauce, and one pint and a half of chicken li ver f orcemea✪ Chicken à la Parisiennet. Fillet
the chickens and separate the under fillets from the large ones.
Curve them ali the same way. Pour three tablespoonfiils of
clarified butter into a f rying pan and arrange the large fillets
in the butter, having the smooth side up, and curving them ali
the same way. Sprinkle them with salt. Arrange the under
fillets in another pan with clarified butter the same way as the
larger ones. Cut two or three truffles in thin slices and with
small fancy vegetable cutters stamp out stars and various shapes.
Beat the white of the egg until well broken, but not light.
Brush a little on each of the large fillets and decorate them
with the fancy shapes of truffles. When ali are done, brush
lightly with the white of the egg. Let this dry. Cover with
a sheet of buttered paper and set in cool place until time f or
POULTRT AND GAME 196
cooking. Treat the small fiUets in the same way, using red
tongue in place of tniffles. Put the liver forcemeat in a small
and plain buttered border mould. Set it in cool place until
time for cooking. Cut seven slices of tongue in fiUet shape.
Put these in a cool place. Make some supreme sauce. Open
the mushrooms. Chop the remainder of the truffles rather fine.
Half an hour before serving put the mould of forcemeat into a
pan with water two-thirds as high as the mould. Cover with
buttered paper and place in a moderate oven. In ten minutes
open the oven door. Take the paper from the fiUets and baste
them with three or four tablespoonfuls of melted butter. Re-
place the paperS) arrange in pans, and place in oven with the
forcemeat. Cook twenty minutes, leaving the oven door open.
While these are cooking put the pieces of tongue into a small
stewpan with half the glaze and half a gill of consommé. Cook
for ten minutes. Reserve one gill of the supreme sauce and mix
the chopped trufiSes with the remainder. Strain the liquid from
mushrooms, add them to the sauce. Drain the butter from the
fiUets. Remove the papers and pour half of the reserved supreme
sauce over each pan of fiUets. Cook this on top of the stove for
four minutes. Do not let it boil. WhUe this is cooking tum
the border of forcemeat on a fiat dish. Pour the consommé
from the pieces of tongue. Add the remainder of the glaze
to them. Arrange the large fiUets and the tongue altei*nately
around the border of forcemeat. Pour the mushrooms and sauce
in the centre and arrange the under fiUets on top. Serve at once.
Boast Oapon with Truffles
Select a nice, meaty capon, singe and clean it, and fili it with
truffles prepared as f oUows : Peel, slice, and remove the stringy
part from one quart of truffles. Let them stand in their own
juice. Melt one pound of butter with salt and pepper, three
bay leaves, two sliced shallots, a elove of garlic, and a sprig of
thyme✪ Boast Capon with Truffles. Stir while the butter is melting. Rub through a col-
196 MR8. aSELT'8 COOK BOOK
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Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Use the fìllets of f our chickens, one small can of trufiSes, one
can of mushrooms, eight thin slices of red tongue, the white of
one egg, one pint of consommé, half a cupf ul of clarified butter,
one gill of glaze, one tablespoonf ul of salt, one pint of supreme
sauce, and one pint and a half of chicken li ver f orcemeat. Fillet
the chickens and separate the under fillets from the large ones.
Curve them ali the same way. Pour three tablespoonfiils of
clarified butter into a f rying pan and arrange the large fillets
in the butter, having the smooth side up, and curving them ali
the same way. Sprinkle them with salt. Arrange the under
fillets in another pan with clarified butter the same way as the
larger ones. Cut two or three truffles in thin slices and with
small fancy vegetable cutters stamp out stars and various shapes.
Beat the white of the egg until well broken, but not light.
Brush a little on each of the large fillets and decorate them
with the fancy shapes of truffles. When ali are done, brush
lightly with the white of the egg. Let this dry. Cover with
a sheet of buttered paper and set in cool place until time f or
POULTRT AND GAME 196
cooking. Treat the small fiUets in the same way, using red
tongue in place of tniffles. Put the liver forcemeat in a small
and plain buttered border mould. Set it in cool place until
time for cooking. Cut seven slices of tongue in fiUet shape.
Put these in a cool place. Make some supreme sauce. Open
the mushrooms. Chop the remainder of the truffles rather fine.
Half an hour before serving put the mould of forcemeat into a
pan with water two-thirds as high as the mould. Cover with
buttered paper and place in a moderate oven. In ten minutes
open the oven door. Take the paper from the fiUets and baste
them with three or four tablespoonfuls of melted butter. Re-
place the paperS) arrange in pans, and place in oven with the
forcemeat. Cook twenty minutes, leaving the oven door open.
While these are cooking put the pieces of tongue into a small
stewpan with half the glaze and half a gill of consommé. Cook
for ten minutes. Reserve one gill of the supreme sauce and mix
the chopped trufiSes with the remainder. Strain the liquid from
mushrooms, add them to the sauce. Drain the butter from the
fiUets. Remove the papers and pour half of the reserved supreme
sauce over each pan of fiUets. Cook this on top of the stove for
four minutes. Do not let it boil. WhUe this is cooking tum
the border of forcemeat on a fiat dish. Pour the consommé
from the pieces of tongue. Add the remainder of the glaze
to them. Arrange the large fiUets and the tongue altei*nately
around the border of forcemeat. Pour the mushrooms and sauce
in the centre and arrange the under fiUets on top. Serve at once.
Boast Oapon with Truffles
Select a nice, meaty capon, singe and clean it, and fili it with
truffles prepared as f oUows : Peel, slice, and remove the stringy
part from one quart of truffles. Let them stand in their own
juice. Melt one pound of butter with salt and pepper, three
bay leaves, two sliced shallots, a elove of garlic, and a sprig of
thyme. Stir while the butter is melting. Rub through a col-
196 MR8. aSELT'8 COOK BOOK