Truss the bird the same as for roasting, cut the vegetables and bacon into slices and place in a saute-pan with the bouquet of herbs ; lay the bird on top, spread the butter over it, and cook in the oven until tender ; baste occasionally. When cold remove the meat, free it from skin and bone, cut it into small pieces, and pound in a mortar till smooth. Dissolve the gelatine in a little water, add it to the Espagnole sauce, strain, and mix with the puree in the mortar. Season to taste, and stir in a tablespoonful of cream. Rub this through a fine sieve. Meanwhile mix one gill of aspic (liquid) with half a gill of cream, and pour on a plate to cool. Mix the tomato pulp with an equal quantity of aspic, and a few drops of tarragon vinegar, and set likewise on a plate. Line a fancy mould thinly with aspic jelly, set the stuffed olives at the bottom by means of a little aspic. Stamp out some rounds, stars, or any other pretty shapes of aspic cream and tomato cream (previously set), and garnish the sides of the mould with these, placing here and there a thin round of truffle. Melt the trimmings of aspic and tomato creams and mix with the prepared puree ; when nearly cold add the remainder of the cream, previously whipped, mix well, and pour into the mould. Put it on the ice to 40s THE NEW CENTURY COOKERY BOOK set. When ready for serving dip the mould into warm water, wipe quickly with a cloth, and unmould into a cold dish. Put a little chopped aspic round the base of the dish and serve. Partridge, snipes, grouse, or other game may be served in the same manner. 1186. Cdtelettes de Gibier d VMtoile. — 6 oz. cooked game, oz . gelatine, 1 pint aspic jelly, 1 truffle, chilli, 1 gill tomato sauce (No. 271), 4 oz. foie gras pate, 1^ gill salmis sauce (No. 240), a handful of vermicelli stars, endive, cucumber, rice border, and seasoning✪ Cdtelettes de Gibier d VMtoile. The meat must be freed from skin, bones, and gristle ; pound it in a mortar with the foie gras, add to it the sauce in which the gelatine has been introduced ; season with salt, pepper, cayenne, and aromatics, and rub through a sieve (fine wire or hair). Cook the vermicelli stars in salted water, containing a little lemon -juice, strain and cool. Line a number of cutlet moulds with aspic, garnish them with vermicelli stars, filling the centre of each little star alternately with red chilli and truffle. Fill up with the prepared puree before it begins to set firm. Put the mould on the ice. Prepare a border mould by lining it with aspic, decorate the sides with stars of cucumber, truffle, &c. Coat with tomato sauce mixed with enough aspic to make it set ; three parts fill with cooked rice (cold), and fill up with aspic. Allow the border to set, and turn out on a dish when quite firm ; place a wax figure in the centre. Turn out the cutlets, and range them tastefully round the top of the border. Garnish with slices of cucumber and endive, and serve. 1187. Petits Pains d la Chevalier. — 6 oz. cooked game (any kind), 2 oz. cooked ham or bacon, 2 large tablespoonfuls cream, 1 truffle, 1 hard-boiled egg-yolk, 1 tablespoonful bechamel sauce (No. 202), 1 gill aspic jelly (No. 293), aromatic seasoning✪ Petits Pains à la Chevalier.

AI-modernized reading of the original text

Truss the bird the same as for roasting, cut the vegetables and bacon into slices and place in a saute-pan with the bouquet of herbs ; lay the bird on top, spread the butter over it, and cook in the oven until tender ; baste occasionally. When cold remove the meat, free it from skin and bone, cut it into small pieces, and pound in a mortar till smooth. Dissolve the gelatine in a little water, add it to the Espagnole sauce, strain, and mix with the puree in the mortar. Season to taste, and stir in a tablespoonful of cream. Rub this through a fine sieve. Meanwhile mix one gill of aspic (liquid) with half a gill of cream, and pour on a plate to cool. Mix the tomato pulp with an equal quantity of aspic, and a few drops of tarragon vinegar, and set likewise on a plate. Line a fancy mould thinly with aspic jelly, set the stuffed olives at the bottom by means of a little aspic. Stamp out some rounds, stars, or any other pretty shapes of aspic cream and tomato cream (previously set), and garnish the sides of the mould with these, placing here and there a thin round of truffle. Melt the trimmings of aspic and tomato creams and mix with the prepared puree ; when nearly cold add the remainder of the cream, previously whipped, mix well, and pour into the mould. Put it on the ice to 40s set. When ready for serving dip the mould into warm water, wipe quickly with a cloth, and unmould into a cold dish. Put a little chopped aspic round the base of the dish and serve. Partridge, snipes, grouse, or other game may be served in the same manner. 1186. Côtelettes de Gibier à l'Etoile. — 6 oz. cooked game, oz . gelatine, 1 pint aspic jelly, 1 truffle, chilli, 1 gill tomato sauce (No. 271), 4 oz. foie gras pate, 1^ gill salmis sauce (No. 240), a handful of vermicelli stars, endive, cucumber, rice border, and seasoning. The meat must be freed from skin, bones, and gristle ; pound it in a mortar with the foie gras, add to it the sauce in which the gelatine has been introduced ; season with salt, pepper, cayenne, and aromatics, and rub through a sieve (fine wire or hair). Cook the vermicelli stars in salted water, containing a little lemon -juice, strain and cool. Line a number of cutlet moulds with aspic, garnish them with vermicelli stars, filling the centre of each little star alternately with red chilli and truffle. Fill up with the prepared puree before it begins to set firm. Put the mould on the ice. Prepare a border mould by lining it with aspic, decorate the sides with stars of cucumber, truffle, &c. Coat with tomato sauce mixed with enough aspic to make it set ; three parts fill with cooked rice (cold), and fill up with aspic. Allow the border to set, and turn out on a dish when quite firm ; place a wax figure in the centre. Turn out the cutlets, and range them tastefully round the top of the border. Garnish with slices of cucumber and endive, and serve. 1187. Petits Pains d la Chevalier. — 6 oz. cooked game (any kind), 2 oz. cooked ham or bacon, 2 large tablespoonfuls cream, 1 truffle, 1 hard-boiled egg-yolk, 1 tablespoonful bechamel sauce (No. 202), 1 gill aspic jelly (No. 293), aromatic seasoning.

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