A guide to modern cookery

and clear the pieces of all skin. Dip the pieces in chaud-froid sauce, already prepared from the pullet’s cooking-liquor if possible, and arrange them ona tray. Decorate each piece with a fine slice of truffle; glaze with cold, melted jelly; leave to set, and trim the edges of the pieces, just before dishing them. Old method of dishing: Formerly, chaud-froids were dished on a cushion of bread or rice, placed in the middle of a border of jelly; and, between each piece, cocks’ combs and mushrooms, covered with chaud-froid sauce or jelly, were set. They were also dished on stearine tazzas, made in special moulds; but these methods, however much they may have been honoured by old cookery, are generally scouted at the present day. The method of dishing detailed hereafter is steadily ousting them; it allows of serving much more delicate and more agreeable chaud-froids in the simplest possible way, and was inaugurated at my suggestion at the Savoy Hotel. Modern method of dishing: Set the decorated pieces, coapieces in chaud-froid sauce, side by side on a layer of excellent aspic jelly, lying on the bottom of a deep square dish. Cover them with the same aspic, which should be half melted, and leave to set. When about to serve, incrust the dish in a block of carved ice, or surround it with the latter fragmented. This procedure allows of using less gelatinous products in the preparation of the aspic, and the latter is therefore much more delicate, mellow, and melting. 1690—POULARDE EN CHAUD-FROID A L’ECOSSAISE Having poached and cooled the pullets, raise the suprémes, and cut each into three or four collops. Garnish these collops, dome-fashion, with a salpicon consisting of the meat cut from the carcass, combined with an equal quantity of salted tongue and truffle, and cohered with reduced chicken jelly. Coat these collops with white chaud-froid sauce; sprinkle them immediately with very red tongue, truffle, gherkins, and hard-boiled white of egg; all chopped, mixed, and glazed with jelly. Now set the collops in a deep, square silver dish, alternating them with oval slices of salted tongue. Garnish their midst with a salad of French beans, cut lozenge-form and cohered with aspic. 1691—CHAUD-FROID FELIX FAURE Raise the suprémes of a fine pullet; cut them in two in the thick part, without separating them, and slightly flatten them. Lay them on a piece of linen; season them; and, on one of their halves, spread a layer of foie-gras purée thickened with a little chicken forcemeat. Upon this layer set some rectangles of raw foie gras, one-third in. thick; cover with purée, set some slices of truffle upon the latter; coat again with purée; moisten with white of egg, and over the whole press the other half of the swpréme. Wrap each supréme, prepared in this way, in a piece of muslin; poach them in a moderate oven, after having moistened them to within half their height with chicken stock; and leave them to cool in their cooking-liquor under slight pressure. This done, take off the muslin, and cut each supréme into ten or twelve medallions. Envelop each medallion in a mousse of chicken made with the meat of the poached eggs, and leave to set. Then coat each medallion with white chaud-froid sauce, and deck each with a fine slice of truffle. Clothe a dome-mould with a fine chicken jelly, and decorate it with slices of truffle; put the medallions inside, proceeding as for an aspic, and leave to set. When about to serve, turn out on a Serviette. 1692—CHAUD-FROID DE POULARDE A LA GOUNOD Raise the swprémes of a poached pullet, and cool them under pressure. Then cut them into rectangles of equal sizes; and, if necessary, bisect them in the thickness.