Collection of dishes suitable as entrees, and for cold
collations, luncheon and supper buffets, etc.
En Aspic — In Savoury Jelly.
Aspic de Foie-gras. — Goose-liver pate set in
savoury jelly.
— de Homard. — Lobster set in savoury jelly.
— aux (Eufs de Pluvier.— Plovers’ eggs set in
savoury jelly; mould garnished with macedoine,
or green peas and truffles.
— de Ris de Veau. — Cold braised sweetbread set in
savoury jelly.
— de Saumon. — Cold salmon set in aspic.
— de Filets de Soles. — Fillets of soles set in aspic.
— de Volaille. — Chicken, skinned and boned, set in
savoury jelly.
Ballotine de Perdreau, SouvarofF. — Boned
partridge, stuffed with goose-liver farce and truffles,
done up like galantine, and braised, pressed, and
glazed ; served as cold entree or supper dish.
Caneton a la Lombertie. — Boned duckling, stuffed
with foie-gras and truffle farce, and braised, coated
with brown chaudfroid sauce, decorated with
truffles, white of hard-boiled egg, and masked
with aspic.
Chartreuse de Faisan. — Charlotte-shaped mould
lined with aspic, and decorated with green peas,
truffles, etc., coated with fawn chaudfroid sauce,
and filled with a mixture of cooked pheasant cut in
dice, mushrooms, small chicken quenelles, truffles,
cocks’ combs, and hard-boiled egg, moistened with
aspic and madere sauce ; turned out when set and
garnished suitably.
Chaudfroid (Meat, Fish or Poultry). — Cooked
(boiled, broiled or braised), and, when cold, masked
with suitably flavoured and tinted chaudfroid
sauce, coated and decorated with aspic or some
other special garnish ; often dressed on a bed of
seasoned salad.
— de Becasses. — Chaudfroid of woodcock.
— de Cailles. — Chaudfroid of quails.
— de Coq de Bruy ere. — Heathcock or grouse.
— de Faisan. — Braised or boiled pheasant fillets and
wings, masked with white chaudfroid sauce ;
decorated with truffles and aspic.
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COLD ENTREES
141
Chaudfroid de Foie-gras en caisse.— Round or
oval-shaped slices of foie-gras, masked with white
or fawn chaudfroid sauce, set in souffle cases, and
decorated with slices of truffle.
— de Gelinottes.— Hazel-hen.
— de Poulets. — Cooked chicken fillets, wings and
legs skinned, masked with chaudfroid sauce or
savoury jelly ; decorated with truffles.
— de Perdreaux.— Partridge.
Coq de Bois en Gelee. — Fillets of cold black grouse
set in mould in savoury jelly.
Cotelettes d’Agneau.— Lamb cutlets.
— de Chevreuil en Gelee. — Braised venison cutlets
masked with savoury jelly.
— Danzig. — Braised or broiled cutlets, pressed,
coated with foie-gras farce, and masked with white
chaudfroid sauce blended with green pea puree ;
ornamented with truffle and white of egg, dressed
on vegetable aspic border.
— de Foie-gras en aspic. — Goose-liver cutlets set
in savoury jelly.
— M0SC0Vienne. — Neck braised whole, cut into
cutlets, set in aspic blended with chopped green
mint, dressed on border of tongue, truffles, peas,
beans, and egg, set in aspic, macedoine of vege-
tables seasoned with tartare in centre of dish.
— de Mouton. — Mutton cutlets can be prepared and
dressed in the same manner as described for lamb
cutlets.
— de Mouton en Belle Vue. — Broiled or
braised mutton cutlets, masked with chaudfroid
sauce, dressed cold in savoury jelly, with truffles
and fancifully cut vegetables.
Page 82
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Collection of dishes suitable as entrees, and for cold
collations, luncheon and supper buffets, etc.
En Aspic — In Savoury Jelly.
Aspic de Foie-gras. — Goose-liver pate set in
savoury jelly.
— de Homard. — Lobster set in savoury jelly.
— aux (Eufs de Pluvier.— Plovers’ eggs set in
savoury jelly; mould garnished with macedoine,
or green peas and truffles.
— de Ris de Veau. — Cold braised sweetbread set in
savoury jelly.
— de Saumon. — Cold salmon set in aspic.
— de Filets de Soles. — Fillets of soles set in aspic.
— de Volaille. — Chicken, skinned and boned, set in
savoury jelly.
Ballotine de Perdreau, SouvarofF. — Boned
partridge, stuffed with goose-liver farce and truffles,
done up like galantine, and braised, pressed, and
glazed ; served as cold entree or supper dish.
Caneton a la Lombertie. — Boned duckling, stuffed
with foie-gras and truffle farce, and braised, coated
with brown chaudfroid sauce, decorated with
truffles, white of hard-boiled egg, and masked
with aspic.
Chartreuse de Faisan. — Charlotte-shaped mould
lined with aspic, and decorated with green peas,
truffles, etc., coated with fawn chaudfroid sauce,
and filled with a mixture of cooked pheasant cut in
dice, mushrooms, small chicken quenelles, truffles,
cocks’ combs, and hard-boiled egg, moistened with
aspic and madere sauce ; turned out when set and
garnished suitably.
Chaudfroid (Meat, Fish or Poultry). — Cooked
(boiled, broiled or braised), and, when cold, masked
with suitably flavoured and tinted chaudfroid
sauce, coated and decorated with aspic or some
other special garnish ; often dressed on a bed of
seasoned salad.
— de Becasses. — Chaudfroid of woodcock.
— de Cailles. — Chaudfroid of quails.
— de Coq de Bruy ere. — Heathcock or grouse.
— de Faisan. — Braised or boiled pheasant fillets and
wings, masked with white chaudfroid sauce ;
decorated with truffles and aspic.
4
COLD ENTREES
141
Chaudfroid de Foie-gras en caisse.— Round or
oval-shaped slices of foie-gras, masked with white
or fawn chaudfroid sauce, set in souffle cases, and
decorated with slices of truffle.
— de Gelinottes.— Hazel-hen.
— de Poulets. — Cooked chicken fillets, wings and
legs skinned, masked with chaudfroid sauce or
savoury jelly ; decorated with truffles.
— de Perdreaux.— Partridge.
Coq de Bois en Gelee. — Fillets of cold black grouse
set in mould in savoury jelly.
Cotelettes d’Agneau.— Lamb cutlets.
— de Chevreuil en Gelee. — Braised venison cutlets
masked with savoury jelly.
— Danzig. — Braised or broiled cutlets, pressed,
coated with foie-gras farce, and masked with white
chaudfroid sauce blended with green pea puree ;
ornamented with truffle and white of egg, dressed
on vegetable aspic border.
— de Foie-gras en aspic. — Goose-liver cutlets set
in savoury jelly.
— M0SC0Vienne. — Neck braised whole, cut into
cutlets, set in aspic blended with chopped green
mint, dressed on border of tongue, truffles, peas,
beans, and egg, set in aspic, macedoine of vege-
tables seasoned with tartare in centre of dish.
— de Mouton. — Mutton cutlets can be prepared and
dressed in the same manner as described for lamb
cutlets.
— de Mouton en Belle Vue. — Broiled or
braised mutton cutlets, masked with chaudfroid
sauce, dressed cold in savoury jelly, with truffles
and fancifully cut vegetables.