The new century cookery book

974. Côtelettes de Volatile à la Richelieu. — 1 chicken, 1 tin foie gras {about 6 oz.), 4 oz. fat pork, aromatic spice, pepper and salt, pig's caul, 3 or 4 fresh mushrooms, 4 oz. butter, 1 truffle, bread-crumbs, 1 egg, demi-glace sauce {No. 237), morilles. Remove the fillets of chicken, flatten them, and cut out about ten nice rounds, the size of a four-shilling piece. Pound in a mortar about six oz. of chicken meat free from skin and gristle, cut up the pork and foie gras, pound each separately, then mix well. Season with pepper, salt, and aromatics, and rub the whole through a fine wire sieve. Chop finely the fresh mushrooms (these being previously peeled and trimmed), broil them slightly in some butter over a brisk fire, cut the caul into pieces large enough to envelop a cutlet ; put each piece of caul over a cutlet-shaped mould (you will need eight or ten of these). Put a tablespoonful of the prepared farce on the centre of each piece of caul, spread out the farce, now put a chicken fillet on top of this, then a few chopped and broiled mushrooms, a thin slice of truffle, and finish up with a further layer of farce. Fold in the pig's caul, press the whole lightly into the moulds, so as to obtain correct cutlet shapes. Beat up an egg, add to it an ounce of liquid butter, also a teaspoonful of chopped parsley, mix thoroughly ; coat the cutlets with this, then dip in fresh breadcrumbs. Endeavour to keep the cutlets in neat shapes while crumbing. Fry them in hot butter a nice colour, dish up on a narrow border of mashed potatoes, fill up the centre with broiled morilles or fresh mushrooms, and serve with demi-glace sauce. 975. Pains de Volatile à la Creole. — 10 to 12 oz. raw chicken, freed from skin and bone, 2 oz. calves' liver, 4 oz. foie gras, 1 small bouquet garni {No. 2), 2 shallots, 1 gill white stock, 1 oz. butter, 1 oz. ground rice, 3 eggs, £ gill milk, 4 gill cream, salt, pepper, and aromatic spice, sauce Italienne {No. 239). Cut the chicken into small pieces, slice the liver finely, peel and chop finely the shallots, and fry the latter for a few seconds in the butter, add the chicken and liver and fry together with the bouquet over a brisk fire till well blended. Remove the bouquet and pound the chicken and liver in a mortar, and rub through a fine sieve. Return the puree, to a stewpan, and season to taste. Add the ground rice, previously mixed with the milk, and cooked in stock ; stir and cook slowly for ten minutes. Let cool a little, then add the cream and the. yolks of eggs, together with the whisked white of one egg. Mix the foie gras, cut into cubes, with the above, and fill up some wellbuttered timbale or dariole moulds. Steam for about thirty-five minutes. Dish up and serve with Italienne sauce poured over the pains. 976. Cuisses de Volatile en Fdpillotes aux Fpinards. — 4 to 6 raw chicken legs, 6 slices fat bacon, \ pint stock, 1 gill white wine, 1 bay-leaf, thyme, \ carrot, % onion, 1 gill no ell-reduced Espagnole sauce (No. 236), salt, pepper, 6 heart-shaped slices of cooked ham, spinach puree.