A guide to modern cookery

Garnish a timbale, just large enough to hold the two wings, half-way up with crayfish mousse. Upon this mousse, set the two suprémes, opposite one another, and between them set a row of shelled and trimmed crayfishes’ tails, cooked as for bisque. Cover the whole with a succulent half-set chicken jelly, and place in the refrigerator for two hours. 1704—AILERONS DE POULET LADY WILMER Poach three fleshy, spring chickens, taking care to have the suprémes just cooked. Leave to cool, and raise the wings as in the preceding recipe, trim them and coat them with jelly. With the meat of three legs, prepare a chicken mousse, and mould it in a dome-mould. When the mousse is set, turn it out on a dish, and place the wings all round, fixing them on the mousse, with their points upwards, by means of a little half-set jelly. Cover the mousse on top, and the gaps between the points of the suprémes with chopped truffle and chopped tongue, laid alternately. In the middle of the mousse, set a fine, glazed truffle, pierced by a small hatelet. 1705—ASPIC DE POULET A L’ITALIENNE Clothe a border mould with aspic jelly, in accordance with the procedure described under ‘*‘ Aspic de Homard ”’ (No. 954), and decorate it with large slices of truffles. Fill the mould with a coarse julienne of chicken fillets, salted tongue and truffles, spread in successive layers and besprinkled with cold, melted aspic. When about to serve, turn out the aspic on a very cold dish; set a salad ‘‘a I’Italienne’’ in its midst, and serve a Rémoulade sauce separately. 1706—ASPIC DE POULET A LA GAULOISB Clothe an ornamented mould with jelly, and decorate its bottom and sides with truffles. Fill it with successive and alternate layers of: aspic jelly, collops of chicken fillets, cocks’ combs coated with brown, chaud-froid sauce, fine cocks’ kidneys, coated with white chaud-froid sauce, and slices of salted tongue cut into oval shapes. When about to serve, turn out, and surround with fine croutons of aspic. 1707—MEDAILLONS DE VOLAILLE RACHEL Prepare some chicken suprémes as explained under ‘‘ Chaudfroid Félix Faure’’ (No. 1671), and cut them into collops. Trim these collops with a round, even cutter, and coat them with aspic. Prepare a mousse from the meat of the legs. Spread this mousse on a tray in a layer one-third in. thick and leave it to set. When it is quite firm, stamp it out with a round, even cutter, dipped in hot water, and a little larger than the one used in trimming the collops. Set a medallion on each roundel of mousse, fixing it there by means of a little half-set jelly, and arrange the medallion prepared in this way on a square dish. In their midst set a fine faggot of asparagus-heads; fill the gaps betwen the medallions with a garnish consisting of a salad of asparagus-heads with cream. Serve on a block of ice or surround the dish with ice. 1708—GALANTINE DE VOLAILLE For galantines, fowls may be used which are a little too tough to be roasted, but old fowls should be discarded. The latter invariably yield a dry forcemeat, whatever measures one may take in the preparation. The fowl should be cleaned but not emptied, and it should be carefully boned; the process beginning from an incision down the skin of the back, from the head to the tail. This done, carefully remove the meat with the point of a small, sharp knife, until the carcass is quite bare. Cut off the wings and the legs, flush with the articulations of the trunk; remove all the meat that the skin may be quite clean, and spread the skin on a clean piece of linen. Trim the meat of the breast, cut it into pieces one-third inch square, and put the resulting trimmings aside.