A second Dudley book of cookery and other recipes

Cut the tomatoes into slices and saute in a little butter over a quick fire. Rub through fine sieve, and mix with the gill of aspic. Line six to eight moulds (oval shape preferred) with this, and mask the moulds with the Chaud-froid sauce threequarters of an inch deep. Whip the cream and mix with the chicken puree before it is completely set, and a little chopped tarragon and chervil. Fill up the moulds with this. Place on ice until set ; unmould and serve with a garnish of peas, asparagus heads or any other small salad. % POULARDE STRASBOURG TRUSS and poach a poularde or Surrey fowl A- until it is just cooked ; leave it in the stock until it is quite cold ; then cut the breast clean away from the carcase; cover the carcase with a good Chaud-froid sauce and fill it with a foie gras mixture, made as follows : — Take one nice foie gras (natural) ; pass through a hair sieve ; mix on ice with whipped cream and whipped aspic, enough to make a light but rather firm souffle, otherwise it will not stand firm ; pile the foie gras high and smooth on the carcase and mask all over with clear aspic jelly ; keep in a very cold place until wanted. Cut the fillets from the breast into nice cutlets and Chaud-froid over with the remainder of the sauce. Lay them neatly on the dish round the poularde and garnish with aspic jelly. WHITE CHAUD-FROID SAUCE T>OIL one pint of veloute in a stewpan and add three-quarters of a pint of melted white poultry jelly. Put the stewpan on an open fire. Reduce the sauce by a third, stirring constantly the while, and gradually add half a pint of very fresh cream. When the sauce has reached the desired degree of consistency, rub it through a tammy and stir it frequently while it cools, for fear of a skin forming on its surface, for if this happened it would have to be strained again. When dishing up, this sauce should be cold, so that it may properly coat immersed solids and yet be liquid enough to admit of the latter being easily steeped in it. APPETITE His thirst he slakes at some pure neighbouring brook , Nor seeks for sauce where appetite stands cook. CHURCHILL, “ GOTHAM,” iii Why , she would hang on him , As if increase of appetite had grown By what it fed on. SHAKESPEARE, “HAMLET,” I, ii “ Appetite comes with eating ,” says Angeston. RABELAIS Epicurean cooks Sharpen with cloyless sauce his appetite. Truth that peeps over the glass's edge when Dinner is done. r. browning After meat comes mustard ; or like money to a starving man at sea , when there are no victuals to be bought with it. Cervantes There St. John mingles with my friendly bowl, The feast of reason and the flow of soul. A man once asked Diogenes what was the proper time for supper ; and he made answer , “ If you are a rich man , whenever you please ; and if you are a poor man , whenever you can” When asked what wine he liked to drink , he replied , 64 That which belongs to another” % HOSPITALITY I charge thee , invite them all : let in the tide Of knaves once more ; my cook and I'll provide. SHAKESPEARE, “ TIMON OF ATHENS,” III, iv My master is of churlish disposition , And little recks to find the way to Heaven By doing deeds of hospitality. SHAKESPEARE, “ AS YOU LIKE IT,” II, iv