461. Medaillons de Volaille a la Cussy.— 2 chickens,
larding bacon, 4 truffles, 6 small young carrots, 12
mushrooms, 2 oz. butter, ^ pint Supreme sauce. No.
175, 1 white and 3 yolks of eggs, 1 glass Madeira,
croutes of bread, a mirepoix, No. 11, pepper and salt,
^ gill cream.
Remove the fillets from the chickens, cut them in
two, and flatten and shape them into rounds. Lard
them with larding bacon, put in a saute-pan with 1 oz.
butter, the mirepoix, one gill of chicken stock, and the
Madeira wine ; season with pepper and salt, cover with
a buttered paper, and braise in a slow oven for twenty
minutes ; baste occasionally. Have ready a forcemeat
made from the remaining chicken meat, well pounded,
passed through a sieve, and mixed with the white of
egg, a little whipped cream, and seasoning. Allow
the fillets to cool, trim them a little, cover the surface
thickly with the forcemeat. Ornament each with a
rosette of truffles, range them in a saute-pan, and
poach in a slow oven for twenty minutes. The fillets
should be well moistened with liquor, and covered
with a piece of buttered paper. In the meantime,
have ready a julienne mixture of mushrooms, truffles,
and carrots, the latter being boiled in chicken stock,
after being cut into julienne strips. Put all into a
stewpan with an ounce of butter, saute well over the
fire, sprinkle with salt and pepper, moisten with a
small quantity of Supreme sauce, dress the julienne in
the centre of a dish in the form of a pyramid, range the
medaillons round, and place on top. Sauce over with
a well-reduced Supreme sauce, in which the essence of
the fillets has been incorporated. Garnish round with
bread croutons, cut in heart- shapes, and fried in butter.
ENTREES (hot). 541
462. Attriotes de Volaille a la Vaudoise. — 10 slices
of cooked ox -tongue, h cooked fowl, 8 muslirooms,
2 truffles, 1 glass sherry wine, ^ lb. raw chicken or
game, 8 oz. fresh pork, 2 shallots, 1 whole and 2 yolks
of eggs, parsley, ^ lemon, ^ gill cream, meat glaze,
1 gill tomato sauce. No. 202, 1 gill Allemande sauce,
No. 168, 2 oz. butter, salt, pepper, aromatic seasoning,
pig's caul. Mashed potatoes for border.
Cut the tongue slices into even-sized rounds or ovals,
put the trimmings in a mortar, add the raw chicken or
game, freed from skin and bone, and pound till smooth.
Cut the pork into slices, and pound likewise ; mix both
together, add a finely-chopped shallot, a teaspoonful of
chopped parsley, mix well, and work in the cream and
yolks of eggs. Season w^ith salt, pepper, and aromatic
spice. Put through a fine sieve, and put in a basin.
Remove the skin and bones from the cooked chicken,
cui it into small dice, chop the mushrooms and truffles
coarsely, and mix with the forcemeat. Cover the round
slices of tongue completely with this mixture, and wrap
each in a small piece of cleansed pig's caul; dip them in
beaten white of egg. Heat up the butter in a saute-pan,
place in the attriotes, fry over the fire for a few minutes,
and finish cooking in the oven for another ten to fifteen
minutes. Have ready a border of mashed potatoes ;
ornament the sides prettily with a forcing-bag and a
fancy pipe or tube. Brush over with yolk of egg, and
put in the oven to brown a little.
Page 236
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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461. Medaillons de Volaille a la Cussy.— 2 chickens,
larding bacon, 4 truffles, 6 small young carrots, 12
mushrooms, 2 oz. butter, ^ pint Supreme sauce. No.
175, 1 white and 3 yolks of eggs, 1 glass Madeira,
croutes of bread, a mirepoix, No. 11, pepper and salt,
^ gill cream.
Remove the fillets from the chickens, cut them in
two, and flatten and shape them into rounds. Lard
them with larding bacon, put in a saute-pan with 1 oz.
butter, the mirepoix, one gill of chicken stock, and the
Madeira wine ; season with pepper and salt, cover with
a buttered paper, and braise in a slow oven for twenty
minutes ; baste occasionally. Have ready a forcemeat
made from the remaining chicken meat, well pounded,
passed through a sieve, and mixed with the white of
egg, a little whipped cream, and seasoning. Allow
the fillets to cool, trim them a little, cover the surface
thickly with the forcemeat. Ornament each with a
rosette of truffles, range them in a saute-pan, and
poach in a slow oven for twenty minutes. The fillets
should be well moistened with liquor, and covered
with a piece of buttered paper. In the meantime,
have ready a julienne mixture of mushrooms, truffles,
and carrots, the latter being boiled in chicken stock,
after being cut into julienne strips. Put all into a
stewpan with an ounce of butter, saute well over the
fire, sprinkle with salt and pepper, moisten with a
small quantity of Supreme sauce, dress the julienne in
the centre of a dish in the form of a pyramid, range the
medaillons round, and place on top. Sauce over with
a well-reduced Supreme sauce, in which the essence of
the fillets has been incorporated. Garnish round with
bread croutons, cut in heart- shapes, and fried in butter.
ENTREES (hot). 541
462. Attriotes de Volaille a la Vaudoise. — 10 slices
of cooked ox -tongue, h cooked fowl, 8 muslirooms,
2 truffles, 1 glass sherry wine, ^ lb. raw chicken or
game, 8 oz. fresh pork, 2 shallots, 1 whole and 2 yolks
of eggs, parsley, ^ lemon, ^ gill cream, meat glaze,
1 gill tomato sauce. No. 202, 1 gill Allemande sauce,
No. 168, 2 oz. butter, salt, pepper, aromatic seasoning,
pig's caul. Mashed potatoes for border.
Cut the tongue slices into even-sized rounds or ovals,
put the trimmings in a mortar, add the raw chicken or
game, freed from skin and bone, and pound till smooth.
Cut the pork into slices, and pound likewise ; mix both
together, add a finely-chopped shallot, a teaspoonful of
chopped parsley, mix well, and work in the cream and
yolks of eggs. Season w^ith salt, pepper, and aromatic
spice. Put through a fine sieve, and put in a basin.
Remove the skin and bones from the cooked chicken,
cui it into small dice, chop the mushrooms and truffles
coarsely, and mix with the forcemeat. Cover the round
slices of tongue completely with this mixture, and wrap
each in a small piece of cleansed pig's caul; dip them in
beaten white of egg. Heat up the butter in a saute-pan,
place in the attriotes, fry over the fire for a few minutes,
and finish cooking in the oven for another ten to fifteen
minutes. Have ready a border of mashed potatoes ;
ornament the sides prettily with a forcing-bag and a
fancy pipe or tube. Brush over with yolk of egg, and
put in the oven to brown a little.