mince and pound this meat, moistening it with a
little good bechamel (or the stock in which the
rabbit was cooked thickened with white roux and a
little milk), and mix this paste with half pint of
stiffly whipped cream✪ Creme de Lapereau aux Tomates, and three good tablespoonfuls
of just liquid aspic ; then cover over the moulds with
a layer of the tomato aspic, and put them aside to
set, when they are arranged round a block or on a
border of aspic and served with any nice salad to
taste. Cold game is excellent in this way, which is
also an admirable method of utilising old birds of
any kind.
Filets de Lievre Glaces aux Cerises. — Prepare a
puree of hare by mincing and then pounding the
fillets of a nice roast hare, moistening them as you
do so with two good tablespoonfuls each of Richelieu
sauce (Espagnole sauce made from the hare bones,
Ac.), and of aspic jelly. When this mixture is quite
smooth mix it lightly with half pint of stiffly whipped
cream✪ Filets de Lievre Glaces aux Cerises, and with this fill some cutlet moulds pre-
viously lined with Richelieu sauce stiffened with
aspic, and leave them till set. Have ready a border
mould of clear and rather stiff aspic jelly, turn out
the cutlets and dish them on the border, filling up
the centre with either a cherry or French bean salad ;
for the cherry salad stone the fruit and take 'out the
kernels ; for each pound of cherries allow a table-
spoonful of salad oil, one of brandy, a few drops of
tarragon vinegar, a pinch of castor sugar, and a tea-
spoonful of picked tarragon and chervil, and stand it
all on ice till wanted. This salad can be made with
fresh or with dried (uncrystallised) cherries. If
CHAUFROIX, &c.
183
liked, a spoonful or so of the same sauce as was used
to mask the hare cutlets may be stirred in with the
cherries.
Foie Gras en Aspic. — This is a very easy entree to
prepare granted the presence of some aspic jelly.
Line some pretty little moulds with aspic, then place
in each a cube of foie gras truffe, and fill up with
aspic, leaving it till set when it is turned out and
served on chopped aspic, or en mayonnaise with a
salad. If preferred the moulds may be fined and
filled up with aspic cream.
Petites Caisses a la Whitstable, or aux Marennes. —
Have ready some nice crisp patty cases, and place in
each a spoonful of white mayonnaise, then some cold
cooked sweetbread cut into dice, and a bearded and
seasoned oyster or two, a little more mayonnaise, and
pile over it all some crisped celery cut into Julienne
strips. Chicken, cold veal, game, &c., can all be
utilised in this way with advantage.
Petites Coquilles de Volaille en Mayonnaise. —
Have some silver or china shells for this dish (or
failing these use little paper cases, but then say
caisses instead of coquilles'), and place a spoonful of
good mayonnaise in each ; fill up the shells with any
remains of cold fowl or game cut up into little dice,
with ham or tongue cut to match, quartered slices
of hardboiled egg, and some stoned and chopped
olives (if at hand toss some nice chicken fivers in
butter, with a seasoning of pepper and salt, for ten
minutes or so, let them get cold, slice them and mix
them with the chicken, &c.) ; now mask it all
smoothly over with mayonnaise sauce, lay two fillets
184
ENTRIES.
Page 89 · 2 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
mince and pound this meat, moistening it with a little good bechamel (or the stock in which the rabbit was cooked thickened with white roux and a little milk), and mix this paste with half pint of stiffly whipped cream, and three good tablespoonfuls of just liquid aspic ; then cover over the moulds with a layer of the tomato aspic, and put them aside to set, when they are arranged round a block or on a border of aspic and served with any nice salad to taste. Cold game is excellent in this way, which is also an admirable method of utilising old birds of any kind.
Filets de Lievre Glaces aux Cerises. — Prepare a puree of hare by mincing and then pounding the fillets of a nice roast hare, moistening them as you do so with two good tablespoonfuls each of Richelieu sauce (Espagnole sauce made from the hare bones, Ac.), and of aspic jelly. When this mixture is quite smooth mix it lightly with half pint of stiffly whipped cream, and with this fill some cutlet moulds previously lined with Richelieu sauce stiffened with aspic, and leave them till set. Have ready a border mould of clear and rather stiff aspic jelly, turn out the cutlets and dish them on the border, filling up the centre with either a cherry or French bean salad ; for the cherry salad stone the fruit and take 'out the kernels ; for each pound of cherries allow a tablespoonful of salad oil, one of brandy, a few drops of tarragon vinegar, a pinch of castor sugar, and a teaspoonful of picked tarragon and chervil, and stand it all on ice till wanted. This salad can be made with fresh or with dried (uncrystallised) cherries. If
liked, a spoonful or so of the same sauce as was used to mask the hare cutlets may be stirred in with the cherries.
Foie Gras en Aspic. — This is a very easy entree to prepare granted the presence of some aspic jelly. Line some pretty little moulds with aspic, then place in each a cube of foie gras truffe, and fill up with aspic, leaving it till set when it is turned out and served on chopped aspic, or en mayonnaise with a salad. If preferred the moulds may be fined and filled up with aspic cream.
Petites Caisses a la Whitstable, or aux Marennes. — Have ready some nice crisp patty cases, and place in each a spoonful of white mayonnaise, then some cold cooked sweetbread cut into dice, and a bearded and seasoned oyster or two, a little more mayonnaise, and pile over it all some crisped celery cut into Julienne strips. Chicken, cold veal, game, &c., can all be utilised in this way with advantage.
Petites Coquilles de Volaille en Mayonnaise. — Have some silver or china shells for this dish (or failing these use little paper cases, but then say caisses instead of coquilles'), and place a spoonful of good mayonnaise in each ; fill up the shells with any remains of cold fowl or game cut up into little dice, with ham or tongue cut to match, quartered slices of hardboiled egg, and some stoned and chopped olives (if at hand toss some nice chicken fivers in butter, with a seasoning of pepper and salt, for ten minutes or so, let them get cold, slice them and mix them with the chicken, &c.) ; now mask it all smoothly over with mayonnaise sauce, lay two fillets
Records on this page
Creme de Lapereau aux TomatesFilets de Lievre Glaces aux Cerises