Alexandra — Farced, white chaudfroid sauce over,
decorated with truffe representing the Alexandra
Crown, garnished with fonds filled with pointes
salad and beetroot, aspiced.
Au Champagne — Farced and cooked in casserole
with champagne, when cold add liquid aspic
allowed to set, and then served on ice block.
Dampierre — Farced, masked with chaudfroid sauce,
decorated and aspiced, garnished with mousse
of ham, chicken alternately, and aspic.
Ecarlate — Farced with mousse of tongue, masked
with chaudfroid sauce, decorated with tongue
and truffe, garnished with pickled calf’s tongue
and aspic.
Gounod — -Farced with mousse of foie gras, masked
with chaudfroid sauce, decorated with truffe
representing music bars and notes, served in
casserole with liquid chicken jelly.
Isa.belle — Farced and masked with chaudfroid sauce,
decorated with tongue and truffe, crown style,
aspiced, served in a pink cushion stand, small
crown moulds of aspic garnish.
Lambertyne — Fillets or breast removed, cavity filled
with creamed mousse of chicken, replace fillets
and mask with chaudfroid sauce, decorated with
truffe, served in timbale with liquid aspic.
Neva — Masked with chaudfroid sauce and mayonnaise
mixed, the breast and wings removed, the cavity
346 The New Practical Cookery Guide.
filled with mousse of chicken and foie gras, the
breast and wings sliced and replaced and aspiced,
decorated with truffe and pistachios, served in
glass dish with liquid aspic on an ice block.
Parisienne — Breast removed and cut into small
medaillons, masked with chaudfroid sauce and
decorated, fill cavity in fowl with vegetable salad
to normal shape and mask the whole fowl with
chaudfroid sauce, the medaillons tastefully
arranged on fowl aspiced over, and garnished
with small chartreuse of vegetables, hard eggs,
decorated with savoury butter and aspic, Vincent
sauce a part.
Princesse — Farced with puree of foie gras, masked
with white chaudfroid sauce, decorated with
truffe to represent a princess’s crown, garnished
with pointes salad and tufts of pointes and
asj3ic.
Bose de Mai — Fillets removed and cavity filled with
mousse of chicken and puree of tomatoes, fillets
replaced and the entire fowl masked with pink
chaudfroid sauce, decorated with tarragon and
pimento imitation of roses, garnished with
mousse of tomatoes and aspic.
Saint Cyr — Fillets removed, the cavity filled with
mousse of chicken and larks, the fowl masked
with white chaudfroid sauce, eight fillets of
larks coated with brown chaudfroid sauce and
eight neat fillets of chicken coated with white
chaudfroid sauce, and arrange brown and white
fillets tastefully on top of fowl decorated,
aspiced, and served with liquid aspic or jelly.
Le Froicl ( Cold Dishes).
347
Strasbourgeoise — Fillets removed, and the cavity
filled with mousse of foie gras, the fowl masked
with white chaudfroid sauce, the fillets cut into
eight small medaillons and coated wiih brown
chaudfroid sauce, eight mcdaillons of foie gras of
equal size aspiced and decorated, each tastefully
arranged on top of fowl, aspiced and garnished
with mousse of foie gras and aspic.
Wologda — Farced with mousse of foie gras and
gelinotte (hazel hen), the fillets of fowl cut
m heart shape and masked with brown game
chaudfroid sauce, the fowl coated with white
chaudfroid sauce ; arrange brown fillets on fowl,
decorated and served in glass dish with liquid
aspic on an ice block.
(xALANTINE DE VoLAILLE, DlNDE, ETC.,
Page 133
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
Alexandra — Farced, white chaudfroid sauce over, decorated with truffe representing the Alexandra Crown, garnished with fonds filled with pointes salad and beetroot, aspiced.
Au Champagne — Farced and cooked in casserole with champagne, when cold add liquid aspic allowed to set, and then served on ice block.
Dampierre — Farced, masked with chaudfroid sauce, decorated and aspiced, garnished with mousse of ham, chicken alternately, and aspic.
Ecarlate — Farced with mousse of tongue, masked with chaudfroid sauce, decorated with tongue and truffe, garnished with pickled calf’s tongue and aspic.
Gounod — -Farced with mousse of foie gras, masked with chaudfroid sauce, decorated with truffe representing music bars and notes, served in casserole with liquid chicken jelly.
Isabelle — Farced and masked with chaudfroid sauce, decorated with tongue and truffe, crown style, aspiced, served in a pink cushion stand, small crown moulds of aspic garnish.
Lambertyne — Fillets or breast removed, cavity filled with creamed mousse of chicken, replace fillets and mask with chaudfroid sauce, decorated with truffe, served in timbale with liquid aspic.
Neva — Masked with chaudfroid sauce and mayonnaise mixed, the breast and wings removed, the cavity
346 The New Practical Cookery Guide.
filled with mousse of chicken and foie gras, the breast and wings sliced and replaced and aspiced, decorated with truffe and pistachios, served in glass dish with liquid aspic on an ice block.
Parisienne — Breast removed and cut into small medaillons, masked with chaudfroid sauce and decorated, fill cavity in fowl with vegetable salad to normal shape and mask the whole fowl with chaudfroid sauce, the medaillons tastefully arranged on fowl aspiced over, and garnished with small chartreuse of vegetables, hard eggs, decorated with savoury butter and aspic, Vincent sauce a part.
Princesse — Farced with puree of foie gras, masked with white chaudfroid sauce, decorated with truffe to represent a princess's crown, garnished with pointes salad and tufts of pointes and aspic.
Rose de Mai — Fillets removed and cavity filled with mousse of chicken and puree of tomatoes, fillets replaced and the entire fowl masked with pink chaudfroid sauce, decorated with tarragon and pimento imitation of roses, garnished with mousse of tomatoes and aspic.
Saint Cyr — Fillets removed, the cavity filled with mousse of chicken and larks, the fowl masked with white chaudfroid sauce, eight fillets of larks coated with brown chaudfroid sauce and eight neat fillets of chicken coated with white chaudfroid sauce, and arrange brown and white fillets tastefully on top of fowl decorated, aspiced, and served with liquid aspic or jelly.
Le Froid ( Cold Dishes).
Strasbourgeoise — Fillets removed, and the cavity filled with mousse of foie gras, the fowl masked with white chaudfroid sauce, the fillets cut into eight small medaillons and coated with brown chaudfroid sauce, eight medaillons of foie gras of equal size aspiced and decorated, each tastefully arranged on top of fowl, aspiced and garnished with mousse of foie gras and aspic.
Wologda — Farced with mousse of foie gras and gelinotte (hazel hen), the fillets of fowl cut m heart shape and masked with brown game chaudfroid sauce, the fowl coated with white chaudfroid sauce ; arrange brown fillets on fowl, decorated and served in glass dish with liquid aspic on an ice block.
(xALANTINE DE VoLAILLE, DlNDE, ETC.,