Supreme de Saumon Beaupre — Supreme on escallops
of salmon masked with Ravigotte sauce and
aspic, dressed on bordure, and garnished with
small dariole moulds of salpicon of gherkins,
capers, anchovies, pointes and peas, lie with
mayonnaise and aspic round.
Supreme de Saumon Jeannette — Supreme masked with
mayonnaise✪ Mayonnaise de Saumon and aspic, decorated, and served in
a silver timbale with a vegetable salad in centre,
liquid aspic over ; place on a carved block of ice.
Le Froid ( Cold Dishes).
343
Volaille (Poultry).
Mousse de Volaille — As described herewith, served on
a suitable stand and garnished.
Mousse de Volaille Printaniere — The aspiced mould
decorated with fancy cut vegetables, finished the
usual way, and garnished with vegetable salad
in fonds.
Chaudfroid de Poulet d V Ecossaise — Masked with
white chaudfroid sauce, fine salpicon of truffle,
tongue and truffle, sprinkled over and aspiced,
dressed in timbale or casserole with French
beans salad in centre.✪ Chaudfroid de Poulet d'V Ecossaise
Chaudfroid de Poulet Beatrice — Masked with mayon-
naise and aspic, decorated and dressed on
a bordure of aspic, carrots, fonds, and pointes
salad in centre.
Chaudfroid de Poulet Felix Faure — Supreme farced
with mousse of foie gras, masked with white
chaudfroid sauce, decorated, and served in
timbales, liquid aspic over, and tomato salad in
centre.
Chaudfroid de Poulet Jeannette — Supreme with a slice
of foie gras, masked with chaudfroid sauce,
served in timbales with liquid aspic and pointes
on ice block.
Chaudfroid de Poulet Lady Curzon — Curried white
chaudfroid sauce over, decorated with pimentoes
and aspiced, served on a bordure of rice slightly
curried, garnished with tomatoes filled with
puree of chicken and foie gras, and aspic.
Chaudfroid de Poulet Moderne — Supreme masked
with mayonnaise✪ Chaudfroid de Poulet Beatrice and chaudfroid sauce mixed,
344 The New Practical Cookery Guide.
decorated with tarragon, chervil, and served in
timbales with liquid aspic and tomato salad
in centre.
Chaudfroid de Poulet Olya — Supreme farced with
mousse of foie gras, chaudfroid sauce over,
decorated and served in cocottes with cucumber
and pointe salad, liquid aspic over, on ice block.
Chaudfroid de Poulet Princesse — Supreme masked
with chaudfroid sauce and decorated with truffe
to imitate a crown, served in timbale wuth
pointes and liquid aspic.
Chaudfroid de Poulet Rochelle — Supreme or medail-
lon farced with mousse of foie gras, pointes
salad in centre, and liquid aspic over.
Chaudfroid de Poulet Rossini — Supreme masked with
puree of foie gras, aspiced and decorated with
t ruffe to represent a lyre, served in timbales
with liquid chicken jelly.
Chaudfroid de Poulet St. James — Masked with white
chaudfroid sauce, served with alternate slices of
ham, liquid aspic over, garnished with tomatoes
and rice salad.
Chaudfroid de Volatile Vincent — Masked with
Vincent or green chaudfroid sauce, decorated
with pimentoes aspiced and garnished with
celery, cucumber, and hard egg salad in centre,
aspic round.
Compote de Volatile Primeur — Neatly jointed and
skinned chicken dressed in a timbale or casserole
with pointes, peas, beans, carrots, etc., and liquid
chicken jelly to cover, served on a carved block
<• of ice.
Le Froid ( Cold Dishes).
345
Poularde (Capon).
A VAnglaise — Farced, cream chaudfroid sauce over,
decorated with tong-ue, tarragon and chervil
aspiced, garnished with mousse of tongue.
Page 132 · 3 recipe records on this page
Presented as published in 1913. 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
Supreme de Saumon Beaupre — Supreme on escallops of salmon masked with Ravigotte sauce and aspic, dressed on bordure, and garnished with small dariole moulds of salpicon of gherkins, capers, anchovies, pointes and peas, lie with mayonnaise and aspic round.
Supreme de Saumon Jeannette — Supreme masked with mayonnaise and aspic, decorated, and served in a silver timbale with a vegetable salad in centre, liquid aspic over ; place on a carved block of ice.
Le Froid ( Cold Dishes).
Volaille (Poultry).
Mousse de Volaille — As described herewith, served on a suitable stand and garnished.
Mousse de Volaille Printaniere — The aspiced mould decorated with fancy cut vegetables, finished the usual way, and garnished with vegetable salad in fonds.
Chaudfroid de Poulet d V Ecossaise — Masked with white chaudfroid sauce, fine salpicon of truffle, tongue and truffle, sprinkled over and aspiced, dressed in timbale or casserole with French beans salad in centre.
Chaudfroid de Poulet Beatrice — Masked with mayonnaise and aspic, decorated and dressed on a bordure of aspic, carrots, fonds, and pointes salad in centre.
Chaudfroid de Poulet Felix Faure — Supreme farced with mousse of foie gras, masked with white chaudfroid sauce, decorated, and served in timbales, liquid aspic over, and tomato salad in centre.
Chaudfroid de Poulet Jeannette — Supreme with a slice of foie gras, masked with chaudfroid sauce, served in timbales with liquid aspic and pointes on ice block.
Chaudfroid de Poulet Lady Curzon — Curried white chaudfroid sauce over, decorated with pimentoes and aspiced, served on a bordure of rice slightly curried, garnished with tomatoes filled with puree of chicken and foie gras, and aspic.
Chaudfroid de Poulet Moderne — Supreme masked with mayonnaise and chaudfroid sauce mixed,
344 The New Practical Cookery Guide.
decorated with tarragon, chervil, and served in timbales with liquid aspic and tomato salad in centre.
Chaudfroid de Poulet Olya — Supreme farced with mousse of foie gras, chaudfroid sauce over, decorated and served in cocottes with cucumber and pointe salad, liquid aspic over, on ice block.
Chaudfroid de Poulet Princesse — Supreme masked with chaudfroid sauce and decorated with truffe to imitate a crown, served in timbale with pointes and liquid aspic.
Chaudfroid de Poulet Rochelle — Supreme or medaillon farced with mousse of foie gras, pointes salad in centre, and liquid aspic over.
Chaudfroid de Poulet Rossini — Supreme masked with puree of foie gras, aspiced and decorated with truffe to represent a lyre, served in timbales with liquid chicken jelly.
Chaudfroid de Poulet St. James — Masked with white chaudfroid sauce, served with alternate slices of ham, liquid aspic over, garnished with tomatoes and rice salad.
Chaudfroid de Volatile Vincent — Masked with Vincent or green chaudfroid sauce, decorated with pimentoes aspiced and garnished with celery, cucumber, and hard egg salad in centre, aspic round.
Compote de Volatile Primeur — Neatly jointed and skinned chicken dressed in a timbale or casserole with pointes, peas, beans, carrots, etc., and liquid chicken jelly to cover, served on a carved block
<• of ice.
Le Froid ( Cold Dishes).
Poularde (Capon).
A l'Anglaise — Farced, cream chaudfroid sauce over, decorated with tongue, tarragon and chervil aspiced, garnished with mousse of tongue.
Records on this page
Mayonnaise de SaumonChaudfroid de Poulet d'V EcossaiseChaudfroid de Poulet Beatrice