ice until quite set ; then mask with a thin layer of aspic.
Dish up in a circle on a thin border of mashed potatoes
mixed with an equal quantity of mashed green peas ;
put the dressed salad in the centre of the dish ; place
paper ruffles on the cutlet bones, garnish with chopped
aspic jelly, and serve.
377. Roulade a la Norvegienue. — 1 small breast of
veal, 1 lb. lean beef, ^ lb. bacon (streaky), 6 oz. soft
bread (Vienna or rolls) soaked in milk, | oz. truffle
peelings, 1 egg, 1 teaspoonful aromatic spice, 1 dessert-
spoonful chopped parsley and herbs, 1 gill stock, salt,
brown chaudfroid sauce, No. 221 or 223, meat glaze,
aspic jelly for garnish.
Bone the breast of veal, trim, pare, and flatten.
Chop the beef and bacon rather finely, and put both in
a basin with the bread well squeezed out ; spice, truffles,
parsley, and sufficient salt to taste. Mix well, moisten
with the stock and egg. Lay the breast, boned side up,
flat on a board, season with salt and pepper ; spread
the above preparation on it, roll up, tie in a pudding-
cloth, boil in the stock-pot or salted water for 2J to 3
hours. Take up, press lightly till cold. Pare neatly,
coat well with brown chaudfroid sauce, well blended
with meat glaze. Trim when set, dish up and garnish
with aspic.
378. Supreme de Veau a 1' Aspic. — About 2| lbs.
cushion of veal, 13 oz. butter, 1 glass of sherry, 1 pint
chaudfroid sauce (white. No. 222), about 4 oz. Ravigote
butter, No. 78, 8 thin slices of truffles, 2 round socles
of rice, 2 slices of fat bacon, aspic jelly for garnish, salt,
pepper, and nutmeg, a small wax figure for centre.
Trim the meat, remove the skin and sinews, cut into
eight heart-shaped slices of even size. Cut the bacon
into small strips about an inch long and lard the fillets.
Place them in a well-buttered saute-pan, season with
salt, pepper, and grated nutmeg, moisten with the
sherry, cover with a buttered paper, and cook in the
oven for 20 minutes. Drain the fillets, and when cold
mask them well with white chaudfroid sauce ; put them
490 RECHERCHE COOKERY.
on a wire tray to set. Have ready some cooked rice,
form a round shape about five inches in diameter and
1^ inches high ; also a smaller round about two inches
in diameter and two inches high ; press both well and
place on the ice to set. Place the larger round on a
dish, cover with Ravigote butter, put the smaller
round on the top of the large socle, cover also with
butter, and ornament the sides according to fancy.
Coat the fillets wdth half-set aspic jelly, and when set
dish them in a circle on the socle of rice ; place a slice
of truffle between each fillet. Place a w^ax figure, if
possible in the shape of a small vase, on top ; fill with
chopped aspic, and garnish round the dish with diamond
shapes of set aspic jelly.
Note. — Fillets of chicken, pigeons, or pheasant can
be prepared in the same way.
379. Poulet en Belle-Vue. — 2 chickens or fowls
(trussed for boiling), 1 quart white stock, white chaud-
froid sauce, No. 222, aspic jelly, No, 225, 3 large
truffles, a few slices of smoked cooked tongue.
Page 205
Presented as published in 1892. 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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ice until quite set ; then mask with a thin layer of aspic.
Dish up in a circle on a thin border of mashed potatoes
mixed with an equal quantity of mashed green peas ;
put the dressed salad in the centre of the dish ; place
paper ruffles on the cutlet bones, garnish with chopped
aspic jelly, and serve.
377. Roulade a la Norvegienue. — 1 small breast of
veal, 1 lb. lean beef, ^ lb. bacon (streaky), 6 oz. soft
bread (Vienna or rolls) soaked in milk, | oz. truffle
peelings, 1 egg, 1 teaspoonful aromatic spice, 1 dessert-
spoonful chopped parsley and herbs, 1 gill stock, salt,
brown chaudfroid sauce, No. 221 or 223, meat glaze,
aspic jelly for garnish.
Bone the breast of veal, trim, pare, and flatten.
Chop the beef and bacon rather finely, and put both in
a basin with the bread well squeezed out ; spice, truffles,
parsley, and sufficient salt to taste. Mix well, moisten
with the stock and egg. Lay the breast, boned side up,
flat on a board, season with salt and pepper ; spread
the above preparation on it, roll up, tie in a pudding-
cloth, boil in the stock-pot or salted water for 2J to 3
hours. Take up, press lightly till cold. Pare neatly,
coat well with brown chaudfroid sauce, well blended
with meat glaze. Trim when set, dish up and garnish
with aspic.
378. Supreme de Veau a 1' Aspic. — About 2| lbs.
cushion of veal, 13 oz. butter, 1 glass of sherry, 1 pint
chaudfroid sauce (white. No. 222), about 4 oz. Ravigote
butter, No. 78, 8 thin slices of truffles, 2 round socles
of rice, 2 slices of fat bacon, aspic jelly for garnish, salt,
pepper, and nutmeg, a small wax figure for centre.
Trim the meat, remove the skin and sinews, cut into
eight heart-shaped slices of even size. Cut the bacon
into small strips about an inch long and lard the fillets.
Place them in a well-buttered saute-pan, season with
salt, pepper, and grated nutmeg, moisten with the
sherry, cover with a buttered paper, and cook in the
oven for 20 minutes. Drain the fillets, and when cold
mask them well with white chaudfroid sauce ; put them
490 RECHERCHE COOKERY.
on a wire tray to set. Have ready some cooked rice,
form a round shape about five inches in diameter and
1^ inches high ; also a smaller round about two inches
in diameter and two inches high ; press both well and
place on the ice to set. Place the larger round on a
dish, cover with Ravigote butter, put the smaller
round on the top of the large socle, cover also with
butter, and ornament the sides according to fancy.
Coat the fillets wdth half-set aspic jelly, and when set
dish them in a circle on the socle of rice ; place a slice
of truffle between each fillet. Place a w^ax figure, if
possible in the shape of a small vase, on top ; fill with
chopped aspic, and garnish round the dish with diamond
shapes of set aspic jelly.
Note. — Fillets of chicken, pigeons, or pheasant can
be prepared in the same way.
379. Poulet en Belle-Vue. — 2 chickens or fowls
(trussed for boiling), 1 quart white stock, white chaud-
froid sauce, No. 222, aspic jelly, No, 225, 3 large
truffles, a few slices of smoked cooked tongue.