Mauviettes a la Lucullus. — Boned and stuffed
larks braised, cooled, and masked with brown
chaudfroid sauce, set in souffle cases, and
decorated with truffles, border of green peas, etc.
Mayonnaise de Poissons.— Fish mayonnaise.
— de Volaille. — Chicken mayonnaise.
M6daillons de Volaille k l’Imperiale.— Round
slices of cooked chicken (fillets), masked with white
chaudfroid sauce, decorated with truffle slices, and
dressed on rounds of tongue ; garnished with
asparagus salad in centre of dish.
Mousse de Foie-gras a la Reine.— Mousse or
charlotte moulds lined with aspic, decorated and
masked with white chaudfroid sauce, filled with
cold mixture of minced foie-gras, ham, truffle, meat
glaze, and aspic, centre of same filled with green
peas or asparagus points, dressed with mayonnaise.
Pain de Volaille aux Truffes.— Chicken farce
mixed with truffles, shaped, and poached; garnished
with truffles and aspic.
— de Foie-gras k la Perigord.— Small goose-liver
shapes, decorated with truffles poached.
Pains de Gibier k la Gelee. — Small game farce
shapes.
— de Volaille a ^’Argenteuil. — Small timbale
shapes of cooked chicken cream, mixed with
supreme, centre filled with asparagus puree ; gar-
nished with asparagus points and truffles.
Parfait de Foie-gras. — Delicately flavoured potted
foie-gras (souffle) dressed in tureen ; when cold
garnished with aspic, etc.
Pate de Becassine aux Truffes.— Snipe pie with
truffles.
— de Cailles Froid. — Quail raised pie.
— de Pintade. — Guinea-fowl pie.
— de Pigeons Froid.— Pigeon pie.
— froid de Veau k l’Anglaise.— Veal and ham
pie.
— froid de Saumon.— Salmon pie.
Petites Bombes a la Victoria.— Small bombs or
bouches, flavoured with tomato aspic, and filled
with pounded cooked chicken breasts, mixed with
supreme sauce, and chopped truffles, aspic, etc. ;
surmount each shape with a large Spanish olive
stuffed with foie-gras.
1 44
COLD ENTRIES
Petites Croustardes Milanaise.— Puff-paste tartlet
crusts, flavoured with cheese ; when cold, lined
with tomato cream, filled with light ham souffle
mixture ; decorated with whipped cream.
Petites Langues k l’Espagnole.— Ox-tongue and
chicken or veal farce poached in small tongue
moulds, masked with brown chaudfroid sauce and
aspic ; garnished with macedoine of vegetables,
etc.
Ris d’Agneau, Sevignb.— Lamb’s breads braised,
pressed in pastry rings, coated with villeroi sauce
and aspic ; garnished with green pea puree, and
dressed on seasoned salad.
— A l’Amiral. — Oval slices of braised sweetbread,
masked with white chaudfroid sauce, decorated
with slices of truffles ; dressed on vegetable aspic
border, with suitable salad in centre of dish.
Ris de Veau k la Biarritz (or Monte Carlo).—
Braised sweetbread, glazed, cut into slices, coated
with fawn-coloured chaudfroid sauce, decorated
with truffles and chilli skins ; dressed on rice
border or carved rice block (socle) with hatelet in
centre.
Roulade Norv6gienne.— Cooked breast of veal,
lean beef and bacon, minced up and shaped into
roll, boiled or braised, and glazed with brown
chaudfroid sauce ; garnished with slices of truffles,
etc.
Salade de Poulets.— Chicken salad.
Souffles de Jambon. — Pounded ham mixed with
madere sauce, cream, and aspic, set in moulds ;
decorated with truffle strips, etc., set on ice, and
turned out when required.
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Mauviettes a la Lucullus. — Boned and stuffed
larks braised, cooled, and masked with brown
chaudfroid sauce, set in souffle cases, and
decorated with truffles, border of green peas, etc.
Mayonnaise de Poissons.— Fish mayonnaise.
— de Volaille. — Chicken mayonnaise.
M6daillons de Volaille k l’Imperiale.— Round
slices of cooked chicken (fillets), masked with white
chaudfroid sauce, decorated with truffle slices, and
dressed on rounds of tongue ; garnished with
asparagus salad in centre of dish.
Mousse de Foie-gras a la Reine.— Mousse or
charlotte moulds lined with aspic, decorated and
masked with white chaudfroid sauce, filled with
cold mixture of minced foie-gras, ham, truffle, meat
glaze, and aspic, centre of same filled with green
peas or asparagus points, dressed with mayonnaise.
Pain de Volaille aux Truffes.— Chicken farce
mixed with truffles, shaped, and poached; garnished
with truffles and aspic.
— de Foie-gras k la Perigord.— Small goose-liver
shapes, decorated with truffles poached.
Pains de Gibier k la Gelee. — Small game farce
shapes.
— de Volaille a ^’Argenteuil. — Small timbale
shapes of cooked chicken cream, mixed with
supreme, centre filled with asparagus puree ; gar-
nished with asparagus points and truffles.
Parfait de Foie-gras. — Delicately flavoured potted
foie-gras (souffle) dressed in tureen ; when cold
garnished with aspic, etc.
Pate de Becassine aux Truffes.— Snipe pie with
truffles.
— de Cailles Froid. — Quail raised pie.
— de Pintade. — Guinea-fowl pie.
— de Pigeons Froid.— Pigeon pie.
— froid de Veau k l’Anglaise.— Veal and ham
pie.
— froid de Saumon.— Salmon pie.
Petites Bombes a la Victoria.— Small bombs or
bouches, flavoured with tomato aspic, and filled
with pounded cooked chicken breasts, mixed with
supreme sauce, and chopped truffles, aspic, etc. ;
surmount each shape with a large Spanish olive
stuffed with foie-gras.
1 44
COLD ENTRIES
Petites Croustardes Milanaise.— Puff-paste tartlet
crusts, flavoured with cheese ; when cold, lined
with tomato cream, filled with light ham souffle
mixture ; decorated with whipped cream.
Petites Langues k l’Espagnole.— Ox-tongue and
chicken or veal farce poached in small tongue
moulds, masked with brown chaudfroid sauce and
aspic ; garnished with macedoine of vegetables,
etc.
Ris d’Agneau, Sevignb.— Lamb’s breads braised,
pressed in pastry rings, coated with villeroi sauce
and aspic ; garnished with green pea puree, and
dressed on seasoned salad.
— A l’Amiral. — Oval slices of braised sweetbread,
masked with white chaudfroid sauce, decorated
with slices of truffles ; dressed on vegetable aspic
border, with suitable salad in centre of dish.
Ris de Veau k la Biarritz (or Monte Carlo).—
Braised sweetbread, glazed, cut into slices, coated
with fawn-coloured chaudfroid sauce, decorated
with truffles and chilli skins ; dressed on rice
border or carved rice block (socle) with hatelet in
centre.
Roulade Norv6gienne.— Cooked breast of veal,
lean beef and bacon, minced up and shaped into
roll, boiled or braised, and glazed with brown
chaudfroid sauce ; garnished with slices of truffles,
etc.
Salade de Poulets.— Chicken salad.
Souffles de Jambon. — Pounded ham mixed with
madere sauce, cream, and aspic, set in moulds ;
decorated with truffle strips, etc., set on ice, and
turned out when required.