A guide to modern cookery

Poach a fowl; let it cool; raise its suprémes, and cut each into four collops, trimmed to the shape of ovals. Coat these collops with white chaud-froid sauce, and decorate them with tarragon leaves, blanched, cooled, well-drained and very green. Let a layer of aspic jelly one-half in. thick set on the bottom of a timbale or a square dish; upon this layer set some slices of foie-gras Parfait, cut to the shape of the collops, and place one of the latter on each slice of the Parfait. This done, cover with fine half-melted chicken jelly. When about to serve, incrust the dish or the timbale in a block of carved ice. ’ Ss hg See ae a aS ee >, ee ee ee Se 1711—MOUSSE DE VOLAILLE FROIDE The carefully boned and skinned meat of a poached fowl may be used in the preparation of this mousse, but a freshlyroasted fowl, scarcely cooled, is preferable; the latter’s flavour being more delicate and more distinct. The quantities and the mode of procedure for cold fowl mousse are those given under ‘‘ mousse de tomates ’’ (No. 814). The various mousse recipes which I gave for trout (Nos. 813 and 815) may be applied to cold fillets of fowl. In this case, the latter may be coated with some kind of chaud-froid sauce, or simply glazed with jelly, and soberly decorated. These mousses constitute excellent dishes for suppers, and from a very long list of them I may quote :— Mousse de jambon au blanc de poulet. Mousse de foie gras au blanc de poulet Mousse de langue au blanc de poulet. Mousse de tomates au blanc de poulet. Mousse d’écrevisses au blanc de poulet. Mousse d’airelles ou de canneberges au blanc de poulet. Mousse de physalis au blanc de poulet. 1712—MAYONNAISE DE VOLAILLE Garnish the bottom of a salad-bowl with ciseled lettuce, arranging it in the shape of a dome. Season with a little salt and a few drops of vinegar. Upon this salad arrange the cold collops of boiled or roast fowl, carefully cleared of all skin. Cover with mayonnaise sauce; smooth the latter and decorate with capers; small stoned olives; anchovy fillets; quartered hard-boiled eggs; small quartered or whole lettuce hearts. Arrange these decorating constituents according to fancy, as no hard and fast rule can be given. When about to serve, mix as for a setad. 1713—CHICKEN SALAD This dish consists of the same ingredients as the preceding one, except for the mayonnaise, which is replaced by an ordinary seasoning added just before mixing and serving. 1714—PATE DE POULET Line a raised-pie mould with patty paste (No. 2359), taking care to leave a fine crest. ; Bone a fowl weighing about four or five Ibs. Set the suprémes (each cut into three collops) to marinade in a glass of brandy, salt, pepper, nutmeg, and five medium-sized peeled truffles, each cut into four or five thick slices. With what remains of the fowl’s meat, as much lean pork and veal (mixed in equal quantities) and twice as much fresh, pork fat (i.e., a quantity equal in weight to all the other meats put together), prepare a very smooth forcemeat ; chopping the whole first, then pounding it and rubbing it through a sieve. Add to this forcemeat a little truffle essence; the marinade of the fillets; one raw egg, and the necessary seasoning, to wit: salt, pepper, and nutmeg.