Aspic en Chaufroix a la Juive. — Prepare a sauce thus : Have ready one and a half gills of thickly reduced veloute sauce, and stir into this a good spoonful of capers, and let it cool ; then stir into it two spoonfuls of washed, boned, and sieved anchovies worked up with a little stiff savoury jelly (a little essence of anchovy may be used instead of the puree if the jelly is fairly stiff), rub it through a tammy, and then add to the above quantities a gill of aspic jelly. Have ready some moulds lined with tomato aspic and fill them up with cold roast mutton cut into dice✪ Aspic en Chaufroix a la Juive and mixed with the above sauce ; let these set, then turn them out on to rounds of aspic jelly on which you have placed a slice of tomato seasoned with oil, vinegar, salt, and pepper, and serve gar- nished with chopped aspic. Cailles en Delice. — Bone the quails and with a forcing bag and plain pipe farce them with sieved foie gras, then tie them into shape again with a band of buttered paper, place a slice of slitted bacon over the breast of each bird, sprinkle them with a little cooking sherry, place them in a well buttered baking tin, and cook in a moderate oven for fifteen to twenty minutes✪ Cailles en Delice, then set them aside to cool. When perfectly cold remove the paper and the bacon, and mask the birds with a rich white chau- froix sauce and garnish with blanched and shred CHAUFKOIX, &c. • 171 pistachios (or with pignole ) and truffles, with some chopped aspic. Quails can he used for chaufroix dishes in a variety of ways; for instance, if stuffed with a delicate quenelle mixture of chicken and pate de foie gras flavoured with truffles, they may when cold he cut into slices about -|in thick, each of these slices being then masked with a delicate brown chaufroix sauce and finally glazed with a little of the savoury jelly previously mentioned. Manifestly this dish may be varied almost indefinitely according to the garniture ; for instance : ] Escalopes de CailleS‘ en Chaufroix. — For this prepare a farce by first mincing and then pounding till smooth |lb. of any raw white meat such as chicken, rabbit, or veal, and 2oz. of cooked tongue, moistening this as you pound it with a good table- spoonful of thick be'ckamel sauce and the yolks of two raw eggs, working into it at the same time about 2oz. of pate de foie gras ; rub this all through a fine wire sieve, mixing in with it as you do so half a very finely minced shalot, season with pepper and salt to taste✪ Escalopes de Cailles en Chaufroix, put it into the forcing bag, and use. (This will be found sufficient for three quails, which would give about fifteen slices ; this is a less expensive way of serving quail than whole.) When cold, slice the bird as before, and mask the slices half with tomato chaufroix and half with white chaufroix. The way to do this is to press a thin piece of cardboard, or the blade of a small knife, lightly across the centre of the slice, and cover half of the slice with one sauce, then go on to the next 172 ENTREES.

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Aspic en Chaufroix a la Juive. — Prepare a sauce thus : Have ready one and a half gills of thickly reduced veloute sauce, and stir into this a good spoonful of capers, and let it cool ; then stir into it two spoonfuls of washed, boned, and sieved anchovies worked up with a little stiff savoury jelly (a little essence of anchovy may be used instead of the puree if the jelly is fairly stiff), rub it through a tammy, and then add to the above quantities a gill of aspic jelly. Have ready some moulds lined with tomato aspic and fill them up with cold roast mutton cut into dice and mixed with the above sauce ; let these set, then turn them out on to rounds of aspic jelly on which you have placed a slice of tomato seasoned with oil, vinegar, salt, and pepper, and serve gar- nished with chopped aspic. Cailles en Delice. — Bone the quails and with a forcing bag and plain pipe farce them with sieved foie gras, then tie them into shape again with a band of buttered paper, place a slice of slitted bacon over the breast of each bird, sprinkle them with a little cooking sherry, place them in a well buttered baking tin, and cook in a moderate oven for fifteen to twenty minutes, then set them aside to cool. When perfectly cold remove the paper and the bacon, and mask the birds with a rich white chau- froix sauce and garnish with blanched and shred CHAUFKOIX, &c. • 171 pistachios (or with pignole ) and truffles, with some chopped aspic. Quails can he used for chaufroix dishes in a variety of ways; for instance, if stuffed with a delicate quenelle mixture of chicken and pate de foie gras flavoured with truffles, they may when cold he cut into slices about -|in thick, each of these slices being then masked with a delicate brown chaufroix sauce and finally glazed with a little of the savoury jelly previously mentioned. Manifestly this dish may be varied almost indefinitely according to the garniture ; for instance : ] Escalopes de CailleS‘ en Chaufroix. — For this prepare a farce by first mincing and then pounding till smooth |lb. of any raw white meat such as chicken, rabbit, or veal, and 2oz. of cooked tongue, moistening this as you pound it with a good table- spoonful of thick be'ckamel sauce and the yolks of two raw eggs, working into it at the same time about 2oz. of pate de foie gras ; rub this all through a fine wire sieve, mixing in with it as you do so half a very finely minced shalot, season with pepper and salt to taste, put it into the forcing bag, and use. (This will be found sufficient for three quails, which would give about fifteen slices ; this is a less expensive way of serving quail than whole.) When cold, slice the bird as before, and mask the slices half with tomato chaufroix and half with white chaufroix. The way to do this is to press a thin piece of cardboard, or the blade of a small knife, lightly across the centre of the slice, and cover half of the slice with one sauce, then go on to the next 172 ENTREES.

The "Queen" cookery books: Entrees