390. Petits Pains a la Chevalier.— 6 oz. cooked
game (any kind), 2 oz. cooked ham or bacon, 2 large
tablespoonfuls cream, 1 truffle, 1 hard-boiled egg-yolk,
1 tablespoonful bechamel sauce, No. 1G7, 1 gill aspic
jelly. No. 225, aromatic seasoning.
Mask the bottom of six or eight small zephire
moulds with aspic, place a star of truffle (thinly cut) in
the centre, mix aspic (remainder of) and cream together,
coat well the inside of the moulds with this, and stand
on the ice to set. Free the game from skin and sinews,
cut the ham and game into small pieces, pound in a
mortar till smooth, add sauce and the yolk of egg, season
with a good pinch of aromatic seasoning, and rub through
COLD ENTREES AND SECOND COURSE DISHES. 497
a fine sieve. Chop the remainder of the truffle finely, mix
with the ahove mixture, add the remainder of aspic and
cream whilst the latter is liquid, fill up the moulds,
cover with a layer of stiff aspic, and place on the ice.
When thoroughly set, turn out, dish up, and serve.
391. Aspic de Foie Gras a la Diplomate. — Pound
^ lb. cooked fowl freed from skin and bone, pass
through a sieve, and mix whilst hot with a tablespoon-
ful of bechamel sauce, No. 167 ; incorporate about one-
third part with liquid aspic, No. 225. Work the whole
well together. In the meantime have ready some ox-
tongue, hard-boiled w^hite of eggs, and black truffles.
Place a round or oval mould upon some crushed ice,
pour in about 2 tablespoonfuls of clear aspic jelly to
mask the bottom and sides well as soon as it has set.
Ornament the bottom with tongue, white of egg, and
truffles, cut in leaves, crescents, &c., so as to form a neat
design. Mask the sides the same as the bottom when
set. Ornament likewise with truffles, tongue, and egg-
white ; but cut these so as to form dice to cover the
whole of the sides (mosaic style). For decorating it is
necessary to dip each piece of garniture in a little liquid
aspic jelly, so as to make it adhere to the mould. As
soon as the decoration is finished and well set, put one
or two layers of the prepared chicken puree at the
bottom of the mould, place an appropriate- sized pate
de foie gras, freed from crust and fat, in the centre, and
fill up side and top with the remainder of the puree ; the
last layer should be aspic. Put the mould on the ice
until set. When ready for serving, dip the mould in
tepid water for a few seconds, withdraw it quickly, wipe
round the mould with a cloth, and turn it on a dish with
folded napkin or on a socle of rice. If there be time
to prepare the latter, the dish will look much more
attractive.
392. Darioles de Foie Gras a la Vatel. — 1 tin or
terrine of foie gras (No. 10 size), 1 hard-boiled white of
egg, 1 truffle, 1 pint aspic, No. 225.
Open the tin or terrine of foie gras, remove all the
498 BECHERCHE COOKERY.
lard on top, and turn out on a plate. Mask a number of
small plain or fluted dariole moulds with aspic jelly, and
decorate the bottom and sides with fancifully- cut slices
of trufile and white of egg. Stamp or cut out some
convenient shapes of foie gras, trim off any particles of
fat or lard, and put one in each of the dariole moulds ;
fill up with half-set aspic, and stand on the ice until set.
Immerse in tepid water, turn out on a cloth, and dish
up on a silver or glass dish. Garnish with chopped
aspic and serve.
Page 210
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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390. Petits Pains a la Chevalier.— 6 oz. cooked
game (any kind), 2 oz. cooked ham or bacon, 2 large
tablespoonfuls cream, 1 truffle, 1 hard-boiled egg-yolk,
1 tablespoonful bechamel sauce, No. 1G7, 1 gill aspic
jelly. No. 225, aromatic seasoning.
Mask the bottom of six or eight small zephire
moulds with aspic, place a star of truffle (thinly cut) in
the centre, mix aspic (remainder of) and cream together,
coat well the inside of the moulds with this, and stand
on the ice to set. Free the game from skin and sinews,
cut the ham and game into small pieces, pound in a
mortar till smooth, add sauce and the yolk of egg, season
with a good pinch of aromatic seasoning, and rub through
COLD ENTREES AND SECOND COURSE DISHES. 497
a fine sieve. Chop the remainder of the truffle finely, mix
with the ahove mixture, add the remainder of aspic and
cream whilst the latter is liquid, fill up the moulds,
cover with a layer of stiff aspic, and place on the ice.
When thoroughly set, turn out, dish up, and serve.
391. Aspic de Foie Gras a la Diplomate. — Pound
^ lb. cooked fowl freed from skin and bone, pass
through a sieve, and mix whilst hot with a tablespoon-
ful of bechamel sauce, No. 167 ; incorporate about one-
third part with liquid aspic, No. 225. Work the whole
well together. In the meantime have ready some ox-
tongue, hard-boiled w^hite of eggs, and black truffles.
Place a round or oval mould upon some crushed ice,
pour in about 2 tablespoonfuls of clear aspic jelly to
mask the bottom and sides well as soon as it has set.
Ornament the bottom with tongue, white of egg, and
truffles, cut in leaves, crescents, &c., so as to form a neat
design. Mask the sides the same as the bottom when
set. Ornament likewise with truffles, tongue, and egg-
white ; but cut these so as to form dice to cover the
whole of the sides (mosaic style). For decorating it is
necessary to dip each piece of garniture in a little liquid
aspic jelly, so as to make it adhere to the mould. As
soon as the decoration is finished and well set, put one
or two layers of the prepared chicken puree at the
bottom of the mould, place an appropriate- sized pate
de foie gras, freed from crust and fat, in the centre, and
fill up side and top with the remainder of the puree ; the
last layer should be aspic. Put the mould on the ice
until set. When ready for serving, dip the mould in
tepid water for a few seconds, withdraw it quickly, wipe
round the mould with a cloth, and turn it on a dish with
folded napkin or on a socle of rice. If there be time
to prepare the latter, the dish will look much more
attractive.
392. Darioles de Foie Gras a la Vatel. — 1 tin or
terrine of foie gras (No. 10 size), 1 hard-boiled white of
egg, 1 truffle, 1 pint aspic, No. 225.
Open the tin or terrine of foie gras, remove all the
498 BECHERCHE COOKERY.
lard on top, and turn out on a plate. Mask a number of
small plain or fluted dariole moulds with aspic jelly, and
decorate the bottom and sides with fancifully- cut slices
of trufile and white of egg. Stamp or cut out some
convenient shapes of foie gras, trim off any particles of
fat or lard, and put one in each of the dariole moulds ;
fill up with half-set aspic, and stand on the ice until set.
Immerse in tepid water, turn out on a cloth, and dish
up on a silver or glass dish. Garnish with chopped
aspic and serve.