High-class cookery recipes

Ingredients. One cold boiled Chicken. Half a pint of Bechamel Sauce. Two Sheets of Gelatine. One Beetroot. One Cucumber* One pint of Aspic Jelly* Mayonnaise Sauce. Melt the gelatine and stir it into the Bechamel sauce. Cut the chicken into neat joints ; remove the skin, and mask each piece carefully with the white chaudfroid sauce. Dish up on chopped aspic jelly ; garnish with a little of the cucumber and beetroot ; the remaining beet and cucumber cut into neat pieces, stir into the Mayonnaise, and serve in the centre. Chaudfroid of Chicken (No. 2). Another very simple chaudfroid is less rich and a nice change; leave out the aspic jelly and Mayonnaise sauce, season the white sauce for masking well with tarragon, pile up the pieces of chicken neatly on the entree dish and garnish with the white hearts of cabbage lettuces cut in halves. Chaudfroid of Larks or Quails. Ingredients. Larks or Quails. Half a pint of brown Stock. One gill of Sherry. Bay-leaf and Thyme. A little chopped Onion, Carrot and Turnip. Ingredients for stuffing ''Liver Farce!' Half a pound of Calf s Liver. Quarter of a pound of Bacon. One small Carrot. A small bunch of Herbs. One Onion, Salt, Pepper and Nutmeg. First make the stuffing. Cut up the bacon and cook it, then add the liver cut up, the carrot, herbs, onion, salt, pepper and nutmeg. When well cooked pound all in a mortar and rub through a wire sieve. This liver farce is now ready for use. Draw and clean the birds, take out the breast-bone and the back-bone but leave the legs. Stuff each bird with the liver farce, tie each one up in a piece of muslin, lay them in a stewpan, cover them over with their bones, chopped vegetables, bay-leaf, thyme, half a pint of stock, and one gill of sherry. Let them cook steadily for half an hour, then take them out of the stewpan and press them lightly between two dishes. Strain the stock the birds were cooked in, remove the fat, and reduce it to a glaze, take the muslin off the birds and baste each one several times with this glaze to coat them well. When cold, dish up the birds on chopped aspic jelly with small dressed salad in the centre. Chartreuse de Faisan. Ingredients. A cooked Pheasant. Two ounces of Flour. One ounce of Butter. One gill of stock. Three tablespoonfuls of Brown Sauce. Two Eggs and the Yolk of an Egg, A teaspoonful of chopped Mushrooms. Pepper and Salt. Take the breast of the pheasant and cut it into neat pieces, add to this a teaspoonful of chopped mushrooms, a little salt and pepper, the yolk of one egg, and three tablespoonfuls of brown sauce. Then make a panada of two ounces of flour, one ounce of butter and one gill of stock ; cook this well and turn it out to cool. Take the rest of the meat of the pheasant, about three-quarters of a pound, pound it in the mortar with the panada, two eggs, pepper and salt, and pass it through a sieve. Grease a mould well and fill it with this mixture, leave a well in the centre, and fill it in with the minced breast of the pheasant, cover over with more of the mixture, smooth it over with a palette knife dipped in hot water, cover with a buttered paper, and steam steadily for one hour Sauce fok the above. Ingredients,