Wrap up the fowls in buttered paper, and boil till
tender in richly-flavoured w^hite stock. Take up,
remove the skin, and let cool. Reduce half the hquor
of fowls, skim well, and stir into the chaudfroid sauce ;
reduce again and pour into a basin, stir the sauce on
the ice until it commences to get firm, then pour
quickly over the fowls so as to completely coat them.
Decorate the breasts with fancifully cut slices of
truffles and tongue ; when thoroughly set, mask over
wdth a coating of half -set aspic jelly. Dish up, garnish
round the base with blocks of aspic, also some chopped
aspic and tongue.
380. Cremes de Volaille en Tomates. — A])out \ lb.
cooked chicken meat, f lb. ripe tomatoes, 2 oz. cooked
ham, \ oz. butter, \ pint aspic jelly. No. 225, 1 gill
cream, 2 tablespoonfuls Veloute sauce, No. 169, \
dessert-spoonful meat glaze, 8 tomato moulds, parsley,
salt, and pepper.
Wipe the tomatoes, remove the stems, cut into slices,
COLD ENTREES AND SECOND COURSE DISHES. 491
and saute in half an ounce of butter, season with salt
and pepper ; when done rub them through a fine sieve,
and incorporate three large tablespoonfuls aspic jelly.
Eemove the skin and sinews from the chicken, put it in
a mortar, and pound till smooth ; add the ham and
pound also, pass all through a sieve, mix with it the
Veloute sauce and dissolved meat glaze and about two
tablespoonfuls liquid aspic, or, if preferred, substitute
with dissolved gelatine to set the puree ; stir well, add
the seasoning, beat up the cream and mix with it. Line
each half of the tomato-moulds with aspic jelly ; when
set, mask thickly with the tomato puree ; fill them up
with the chicken puree. Press each set of halves
together tightly and place them on the ice to set.
Immerse the moulds in tepid water, wipe with a cloth,
turn out, dress neatly on a dish, garnish with chopped
aspic jelly and a few sprigs of fresh parsley, and serve.
381. Medallions de Volaille a I'lmperiale. — 2
chickens, larding bacon, 4 truffles, 1 white of egg, 1 gill
cream, a mirepoix for braising, 1 oz. butter, | pint white
chaudfroid sauce. No. 222, liquid aspic jelly, and some
set for garnish, salt, pepper, and nutmeg, a salad of
asparagus points for garnish, 8 to 10 rounds of cooked
ox-tongue.
Eemove the skin from the chickens, raise the fillets
and wings, flatten a little, and make up into 8 to
10 rounds. Lard these carefully with larding-bacon.
Eemove all the meat from the chickens, free it from
gristle, and pound in a mortar until very fine ; then pass
through a wire sieve, return to the mortar, and work in
the white of egg. Beat up the cream, mix with the
forcemeat, add pepper, salt, and grated nutmeg to taste,
and set on the ice until required. Put the broth in a
deep saute-pan or braisoire, spread over the bottom
thickly, cover with some mirepoix consisting of carrot,
turnip, onion, bayleaf, and herbs, and a few slices of
bacon ; range the larded fillets on this, moisten with
chicken stock, cover with a buttered paper, and braise
in the oven for about thirty minutes ; while basting
492 RECHERCHE COOKERY.
Page 206
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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Wrap up the fowls in buttered paper, and boil till
tender in richly-flavoured w^hite stock. Take up,
remove the skin, and let cool. Reduce half the hquor
of fowls, skim well, and stir into the chaudfroid sauce ;
reduce again and pour into a basin, stir the sauce on
the ice until it commences to get firm, then pour
quickly over the fowls so as to completely coat them.
Decorate the breasts with fancifully cut slices of
truffles and tongue ; when thoroughly set, mask over
wdth a coating of half -set aspic jelly. Dish up, garnish
round the base with blocks of aspic, also some chopped
aspic and tongue.
380. Cremes de Volaille en Tomates. — A])out \ lb.
cooked chicken meat, f lb. ripe tomatoes, 2 oz. cooked
ham, \ oz. butter, \ pint aspic jelly. No. 225, 1 gill
cream, 2 tablespoonfuls Veloute sauce, No. 169, \
dessert-spoonful meat glaze, 8 tomato moulds, parsley,
salt, and pepper.
Wipe the tomatoes, remove the stems, cut into slices,
COLD ENTREES AND SECOND COURSE DISHES. 491
and saute in half an ounce of butter, season with salt
and pepper ; when done rub them through a fine sieve,
and incorporate three large tablespoonfuls aspic jelly.
Eemove the skin and sinews from the chicken, put it in
a mortar, and pound till smooth ; add the ham and
pound also, pass all through a sieve, mix with it the
Veloute sauce and dissolved meat glaze and about two
tablespoonfuls liquid aspic, or, if preferred, substitute
with dissolved gelatine to set the puree ; stir well, add
the seasoning, beat up the cream and mix with it. Line
each half of the tomato-moulds with aspic jelly ; when
set, mask thickly with the tomato puree ; fill them up
with the chicken puree. Press each set of halves
together tightly and place them on the ice to set.
Immerse the moulds in tepid water, wipe with a cloth,
turn out, dress neatly on a dish, garnish with chopped
aspic jelly and a few sprigs of fresh parsley, and serve.
381. Medallions de Volaille a I'lmperiale. — 2
chickens, larding bacon, 4 truffles, 1 white of egg, 1 gill
cream, a mirepoix for braising, 1 oz. butter, | pint white
chaudfroid sauce. No. 222, liquid aspic jelly, and some
set for garnish, salt, pepper, and nutmeg, a salad of
asparagus points for garnish, 8 to 10 rounds of cooked
ox-tongue.
Eemove the skin from the chickens, raise the fillets
and wings, flatten a little, and make up into 8 to
10 rounds. Lard these carefully with larding-bacon.
Eemove all the meat from the chickens, free it from
gristle, and pound in a mortar until very fine ; then pass
through a wire sieve, return to the mortar, and work in
the white of egg. Beat up the cream, mix with the
forcemeat, add pepper, salt, and grated nutmeg to taste,
and set on the ice until required. Put the broth in a
deep saute-pan or braisoire, spread over the bottom
thickly, cover with some mirepoix consisting of carrot,
turnip, onion, bayleaf, and herbs, and a few slices of
bacon ; range the larded fillets on this, moisten with
chicken stock, cover with a buttered paper, and braise
in the oven for about thirty minutes ; while basting
492 RECHERCHE COOKERY.