A guide to modern cookery

When the preparation is quite cold, transfer it, by means of a spoon, in pieces weighing about two oz., to a flour-dusted mixing board. Make the croquettes and cutlets about the desired shape; dip them into an anglaise, and roll them in fine bread-crumbs. Definitely shape them; plunge them into very hot fat; keep them therein till they have acquired a fine golden colour; drain them, and dish them in a crown on a napkin, with a heap of fried parsley in the middle. Croquettes and cutlets may be garnished as fancy suggests, but the accompaniment should always be served separately. Tomato and Périgueux sauces are the most commonly used, and the best garnishes for the purpose are all the purées, peas, French beans, and jardiniéres. CHICKENS’ LIVERS (FOIES DE VOLAILLE) 1665—BROCHETTES DE FOIES DE VOLAILLE Collop the livers; quickly stiffen them in butter, and then treat them exactly as explained under ‘‘ Brochettes de Rognons ”’ (No. 1343). 1666—FOIES DE VOLAILLE ET ROGNONS SAUTES AU VIN ROUGE Proceed according to the recipe given under ‘‘ Rognons Sautés au Champagne” (No. 1333), using sliced chickens’ livers and cocks’ kidneys in equal quantities, and substituting excellent red wine for the Champagne. N.B.—Chickens’ livers are also prepared sautés chasseur; sautés fines herbes, au gratin; en coquilles; en pilaw, &c. Refer to sheeps’ kidneys for these preparations. 1667—FRICASSEE DE POULET A L’ANCIENNE For a fricassée cut up the chicken as for a sauté, but divide the legs into two. The procedure is exactly that of ‘‘ Fricassée de Veau ”’ (No. 1276)—that is to say, the chicken is cooked in the sauce. About ten minutes before serving, add ten small onions, cooked in white consommé, and ten small grooved mushroom. heads. Finish at the last moment with a pinch of chopped parsley and chives. Thicken the sauce at the last moment with the yolks of two eggs, four tablespoonfuls of cream, and one oz. of best butter. Dish in a timbale, and surround the fricassée with little flowerets of puff-paste, baked without colouration. 1668—FRICASSEE DE POULET AUX ECREVISSES Prepare the fricassée as above, and add thereto as garnish ten small, cooked mushrooms, and the shelled tails of twelve crayfish, cooked as for bisque. When about to serve, finish the fricassée with two and one-half oz. of crayfish butter, made from the crayfishes’ carcasses and their cooking-liquor rubbed through linen. Dish in a timbale. 1669—FRITOT OU MARINADE DE VOLAILLE Cut some boiled or roast fowl into slices, and marinade these in a few drops of oil, lemon juice, and some chopped herbs for one-quarter hour. Boiled fowl is preferable, in that the greater porousness of its meat facilitates the percolation of the marinade through it. A few minutes before serving, dip the slices into very light batter, and put them into very hot fat. Drain, the moment the batter is well gilded; dish on a napkin with fried parsley, and serve a tomato sauce separately. N.B.—Nowadays Fritét and Marinade of fowl are identically the same dish, but formerly they differed in this, namely, that the Frit6t was prepared from cooked fowl, and the Marinade from pieces of uncooked fowl which were marinaded beforehand. 1670—MOUSSES ET MOUSSELINES DE VOLAILLE Both these preparations have for basic ingredient the mousseline forcemeat of No. 195. They differ in that the ‘* Mousses ”’ are prepared singly for one service, t.e., for several people at once, and that the ‘‘ Mousselines,’’ which are virtually special quenelles, are prepared in the proportion of one or two for each person. In different parts of this work, especially under No. 797, the subject has already been exhaustively treated; there is no need now, therefore, to go over the ground again. 167I—MOUSSELINES DE VOLAILLE ALEXANDRA