Recipes for high-class cookery

Cut the chicken in neat joints, remove the skin, and chop off the ends of the bones ; lay the joints on a rack and coat several times with the chaud-froid sauce. Decorate with neatly cut pieces of truffle, cucumber skin, etc., and a little chervil or cress. Pour over all a little cold liquid aspic jelly and set aside to firm. Have a bed of mayonnaise salad on an entree dish and arrange the joints of chicken neatly on it. Decorate with chopped jelly, crimped cucumber, etc. MUTTON CUTLETS EN CHAUD-FROID. 6 bones small cutlet mutton. | ^ pint white chaud-froid sauce. Decoration. — Truffle, chilli, etc. Dishing. — Salad. Chopped aspic jelly. Trim the cutlets roughly and braise or fry them till cooked. Press lightly till firm, and trim further. Coat with the chaud-froid sauce. [ 78 ] decorate, and glaze with aspic. Dish on salad or a border of aspic, and decorate to taste with chopped aspic and salad. ;Note.— If deshed, the cutlets may be farced with potted chicken, liver farce, foie-gras, etc., before being coated. Any colour of chaudfroid sauce may be used. MEDALLIONS OF CHICKEN. 2 oz. cooked chicken. I „ „ ham. Pepper, salt, cayenne. ^ gill cream, i „ aspic. 2 chopped mushrooms. 1 teaspoonful chopped truffle. 6 rounds of cooked ham. IJ gill chaud-froid sauce. Decoration. — Cucumber, chervil, etc. 6 slices of tomato. Chopped aspic jelly. Put the chicken and ham twice through a mincer and pound well. Add the mushrooms, truffle, seasonings, and liquid aspic. Have the cream lightly beaten and stir in the chicken mixture. Put into medallion moulds. When set, turn out, and place each on a round of ham. Coat the medallions with the chaudfroid sauce, decorate and glaze. Dish on slices of tomato, artichoke bottoms, etc. Decorate with chopped aspic jelly. [ 73 ] TIMBALE FROIDE A LA TOULOUSE. Lining fw Mould. — Aspic jelly, truffle, cucumber, etc. Cream Lining. — 2 tablespoonfuls cream. liquid aspic jelly. Filling. 4 oz. cooked chicken. ham. 1 gill double cream. 1 „ white sauce, j „ liquid aspic jelly. 1 sieved anchovy. 1 chopped gherkin. 1 „ truffle. Cayenne, salt, lemon juice, chilli vinegar. Dishing. — Chopped aspic jelly, crimped cucumber, etc. Line a plain mould with aspic jelly and decorate with truffle, cucumber skin, etc. Reline with aspic cream. Put the chicken and ham twice through the mincer and pound it with the white sauce, anchovy, etc. Stir in the aspic and add this to the whipped cream. When almost setting pour into the decorated mould. Turn out when set, and garnish with chopped aspic, crimped cucumber, etc. [ 74 J SWEETBREAD CUTLETS lining for Moulds. Aspic jelly. Peas and truffle. Filling. 4 oz. cooked sweetbread. 1 gill cream. ^ „ white sauce. Pepper, salt, and cayenne. 1 gill aspic. 2 sheets gelatine. Dishing. — Salad. Chopped aspic. Line some small cutlet moulds with jelly and decorate them with peas and truffle. Chop the sweetbread very finely, stir in the sauce, seasonings, and the gelatine dissolved in the f giU aspic; add this to the beaten cream, and mould when beginning to thicken. When set, turn on to a bed of salad and decorate with chopped aspic. [ 76 ] GALANTINE OF FOWL. 1 large untrussed fowl. 1 lb. sausage meat or quenelle 1 dozen pistachio nuts. 1 truffle. meat. 1 thick slice ham or tongue. 2 hard-boiled eggs. 1 dozen almonds. Aromatic spice. Pepper and salt. Glaze. Chopped aspic.