384. Darioles de Volaille en Chaudfroid. — Remove
the fillets of a large fowl, taking off the skin and
sinews ; broil them in a saute-pan with a little fresh
butter, let them get cold, and cut them up finely.
Pound the chicken meat in a mortar, together with
about one-third its quantity of foie gras, add a little
cream and the yolk of one egg, season with some
aromatic spice, and pound until the whole is fine
enough to pass through a fine sieve. Butter well
six or eight dariole moulds, line them with the farce,,
place a spoonful of chicken and ham salpicon mixed
with minced truffles in the centre, fill up and cover
with the remainder of the farce, and place them in a
saute-pan two-thirds filled with boiling water. Cover
with a buttered paper, and finish them in the oven ;
they will take from fifteen to twenty minutes to cook.
When done, turn out on a baking-sheet and set on the
ice to cool. Mask them with a coating of butter, and
dress on a round dish ; place one a little larger in the
494 EECHEKCHE COOKERY.
centre and the others round. Ornament the darioles
with thin strips and points of black truffles, and finish
with a coating of aspic jelly, No. 225. Dish them on
the shapes of bread. Keep cool until required ; an
atelet of truffles and aspic placed in the centre will
improve the dish.
385. Tomates a rAlgerienne. — 1 cooked fowl,
small ; 1^ pint of aspic jelly, No. 225, 1 gill Veloute or
bechamel sauce, No. 167, 1 glass sherry, 1^ gill
tomato puree (concentrated), 1 gill cream, salt, pepper,
nutmeg, pinch sugar, ^ oz. chicken glaze, 2 leaves gela-
tine, 10 tomato-shaped moulds, spinach greening.
Line the tomato moulds with aspic-jelly, put the
tomato puree and 1 gill aspic in a stewpan, dissolve the
French gelatine in the same, boil up, and reduce a little ;
add a pinch of sugar, skim, pass through a fine sieve,
and cool ; then line the moulds with a layer of this pre-
paration. Remove the flesh from the claicken, free it
from skin and gristle, pound in a mortar till fine. Boil
up together the white sauce, one and a half gill aspic
and sherry. Reduce to one-third part, add the chicken
glaze, tammy, and mix with the pounded chicken. Season
with pepper, salt, and a pinch of grated nutmeg. Whip
the cream, and mix in. Fill the moulds with this pre-
paration before it is completely set. Close the two
halves of each mould firmly together (care should be
taken that the marks of each part of the mould are
opposite one another). Place on the ice long enough to
set. The remainder of aspic should be tinted with a
little spinach greening, and poured into a saute-pan to
set. Cut out some leaf shapes, place them on a dish so
arranged as to receive the tomatoes. Turn out the
moulds, dish up, chop some aspic, and decorate.
386. Chaudfroid de Perdreaux (Chaudfroid of
Partridge). — 2 roast partridges, f pint brown chaud-
froid sauce, No. 223, 1 crisp lettuce, 3 firm ripe
tomatoes, ^ cucumber, 1 hard-boiled egg, 8 stuffed
olives, ^ pint aspic jelly, No. 225, Mayonnaise sauce,
No. 212.
COLD ENTREES AND SECOND COURSE DISHES. 495
Page 208
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384. Darioles de Volaille en Chaudfroid. — Remove
the fillets of a large fowl, taking off the skin and
sinews ; broil them in a saute-pan with a little fresh
butter, let them get cold, and cut them up finely.
Pound the chicken meat in a mortar, together with
about one-third its quantity of foie gras, add a little
cream and the yolk of one egg, season with some
aromatic spice, and pound until the whole is fine
enough to pass through a fine sieve. Butter well
six or eight dariole moulds, line them with the farce,,
place a spoonful of chicken and ham salpicon mixed
with minced truffles in the centre, fill up and cover
with the remainder of the farce, and place them in a
saute-pan two-thirds filled with boiling water. Cover
with a buttered paper, and finish them in the oven ;
they will take from fifteen to twenty minutes to cook.
When done, turn out on a baking-sheet and set on the
ice to cool. Mask them with a coating of butter, and
dress on a round dish ; place one a little larger in the
494 EECHEKCHE COOKERY.
centre and the others round. Ornament the darioles
with thin strips and points of black truffles, and finish
with a coating of aspic jelly, No. 225. Dish them on
the shapes of bread. Keep cool until required ; an
atelet of truffles and aspic placed in the centre will
improve the dish.
385. Tomates a rAlgerienne. — 1 cooked fowl,
small ; 1^ pint of aspic jelly, No. 225, 1 gill Veloute or
bechamel sauce, No. 167, 1 glass sherry, 1^ gill
tomato puree (concentrated), 1 gill cream, salt, pepper,
nutmeg, pinch sugar, ^ oz. chicken glaze, 2 leaves gela-
tine, 10 tomato-shaped moulds, spinach greening.
Line the tomato moulds with aspic-jelly, put the
tomato puree and 1 gill aspic in a stewpan, dissolve the
French gelatine in the same, boil up, and reduce a little ;
add a pinch of sugar, skim, pass through a fine sieve,
and cool ; then line the moulds with a layer of this pre-
paration. Remove the flesh from the claicken, free it
from skin and gristle, pound in a mortar till fine. Boil
up together the white sauce, one and a half gill aspic
and sherry. Reduce to one-third part, add the chicken
glaze, tammy, and mix with the pounded chicken. Season
with pepper, salt, and a pinch of grated nutmeg. Whip
the cream, and mix in. Fill the moulds with this pre-
paration before it is completely set. Close the two
halves of each mould firmly together (care should be
taken that the marks of each part of the mould are
opposite one another). Place on the ice long enough to
set. The remainder of aspic should be tinted with a
little spinach greening, and poured into a saute-pan to
set. Cut out some leaf shapes, place them on a dish so
arranged as to receive the tomatoes. Turn out the
moulds, dish up, chop some aspic, and decorate.
386. Chaudfroid de Perdreaux (Chaudfroid of
Partridge). — 2 roast partridges, f pint brown chaud-
froid sauce, No. 223, 1 crisp lettuce, 3 firm ripe
tomatoes, ^ cucumber, 1 hard-boiled egg, 8 stuffed
olives, ^ pint aspic jelly, No. 225, Mayonnaise sauce,
No. 212.
COLD ENTREES AND SECOND COURSE DISHES. 495