frequently, strain off the liquor. Press the fillets
between two baking- sheets. When cold trim neatly
into round medallions, cover one side of each with the
prepared forcemeat, put again in a saute-pan with the
liquor, cover with buttered paper, and poach in a slack
oven for ten minutes. Set to cool, mask with chaud-
froid sauce ; when the sauce is set, ornament the top
with fanciful cut pieces of truffles to form a crown or a
rosette. Mask the surface with half- set aspic. Dress
on croutes of smoked tongue on a round dish, fill the
centre with asparagus salad, garnish round with
diamond shapes of set aspic, and serve.
382. Tartines de Volaille en Surprise.— 1 large
tender chicken, J lb. ox-tongue (cooked), ^ lb. chicken
forcemeat, No. 231, 1 white of egg, seasoning, 1 gill
aspic cream, No. 227, 1 gill aspic jelly, No. 225, a
little butter.
Carefully remove the fillets of the chicken, bat them
flat and cut into neat squares, a little smaller than
sandwich moulds, which will be required for this dish.
Slice the tongue, and cut the slices to the same shape
as the fillets. Put half the squares of chicken fillet on
a buttered baking-tin, season with a little pepper and a
pinch of cayenne, moisten the top well vdth white of
egg, place on to each a slice of tongue, brush over with
white of egg, spread a thin layer of forcemeat (prepared
from part of the chicken trimmings) on this, cover with
the remainder of chicken fillets previously dipped in
white of egg, cover with a buttered paper, and cook
in a moderate oven for about twenty minutes. When
done, place between two boards and press till cold.
Mask as many sandwich moulds as there are sand-
wiches with clear aspic ; when partly set, ornament with
a few cooked green peas and some fanciful cut slices of
tongue, coat the garnish with a layer of partly set aspic
cream, place the sandwiches, previously trimmed, care-
fully into the prepared mould, mix the remainder of the
ielly and cream together and fill up the moulds, and
put on the ice to set. Turn out on a cold dish, arrange
COLD ENTREES AND SECOND COURSE DISHES. 493
them in a row in the centre, garnish the sides with a
little green salad, and serve.
383. Petites Cremes de Volaille a I'Ecarlate. —
i lb. cooked chicken, freed from bone and skin, ^ lb.
cooked tongue, | gill Allemande or Veloute sauce,
No. 168, If gill "aspic, No. 225, 1 gill cream, a few
sprigs of tarragon and chervil, 1 large ripe tomato,
f oz. butter, pepper, salt, cayenne.
Mince the chicken and tongue, put it in a mortar,
and pound till smooth. Add the sauce, previously
mixed, with f gill aspic, season to taste, and rub
through a sieve. Cut the tomato into slices, saute
them in a little butter, and cook over a quick fire.
Rub through a fine sieve or tammy, and mix with a gill
of aspic. Line eight or ten little fancy moulds with
this. Whip the cream and mix with the chicken puree
before it is completely set ; mix with it two or three
leaves of tarragon and chervil, finely chopped, fill the
moulds with this mixture, and put on the ice to set.
Unmould, dish up, garnish to taste, and serve.
Page 207
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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frequently, strain off the liquor. Press the fillets
between two baking- sheets. When cold trim neatly
into round medallions, cover one side of each with the
prepared forcemeat, put again in a saute-pan with the
liquor, cover with buttered paper, and poach in a slack
oven for ten minutes. Set to cool, mask with chaud-
froid sauce ; when the sauce is set, ornament the top
with fanciful cut pieces of truffles to form a crown or a
rosette. Mask the surface with half- set aspic. Dress
on croutes of smoked tongue on a round dish, fill the
centre with asparagus salad, garnish round with
diamond shapes of set aspic, and serve.
382. Tartines de Volaille en Surprise.— 1 large
tender chicken, J lb. ox-tongue (cooked), ^ lb. chicken
forcemeat, No. 231, 1 white of egg, seasoning, 1 gill
aspic cream, No. 227, 1 gill aspic jelly, No. 225, a
little butter.
Carefully remove the fillets of the chicken, bat them
flat and cut into neat squares, a little smaller than
sandwich moulds, which will be required for this dish.
Slice the tongue, and cut the slices to the same shape
as the fillets. Put half the squares of chicken fillet on
a buttered baking-tin, season with a little pepper and a
pinch of cayenne, moisten the top well vdth white of
egg, place on to each a slice of tongue, brush over with
white of egg, spread a thin layer of forcemeat (prepared
from part of the chicken trimmings) on this, cover with
the remainder of chicken fillets previously dipped in
white of egg, cover with a buttered paper, and cook
in a moderate oven for about twenty minutes. When
done, place between two boards and press till cold.
Mask as many sandwich moulds as there are sand-
wiches with clear aspic ; when partly set, ornament with
a few cooked green peas and some fanciful cut slices of
tongue, coat the garnish with a layer of partly set aspic
cream, place the sandwiches, previously trimmed, care-
fully into the prepared mould, mix the remainder of the
ielly and cream together and fill up the moulds, and
put on the ice to set. Turn out on a cold dish, arrange
COLD ENTREES AND SECOND COURSE DISHES. 493
them in a row in the centre, garnish the sides with a
little green salad, and serve.
383. Petites Cremes de Volaille a I'Ecarlate. —
i lb. cooked chicken, freed from bone and skin, ^ lb.
cooked tongue, | gill Allemande or Veloute sauce,
No. 168, If gill "aspic, No. 225, 1 gill cream, a few
sprigs of tarragon and chervil, 1 large ripe tomato,
f oz. butter, pepper, salt, cayenne.
Mince the chicken and tongue, put it in a mortar,
and pound till smooth. Add the sauce, previously
mixed, with f gill aspic, season to taste, and rub
through a sieve. Cut the tomato into slices, saute
them in a little butter, and cook over a quick fire.
Rub through a fine sieve or tammy, and mix with a gill
of aspic. Line eight or ten little fancy moulds with
this. Whip the cream and mix with the chicken puree
before it is completely set ; mix with it two or three
leaves of tarragon and chervil, finely chopped, fill the
moulds with this mixture, and put on the ice to set.
Unmould, dish up, garnish to taste, and serve.