The new practical cookery guide

the composition of which is described (page 336), when cold are coated with aspic or chaudfroid sauce, decorated and served on a stand or a bed of aspic and garnished. For game or veal galantine they are coated with brown chaudfroid sauce or glazed. Ballotines are smaller galantines. Canetons (Ducklings). Aiguillettes a la Jaffa — Fillets cut into aiguillettes and masked with puree of foie gras, aspiced over and decorated with blanched rind of oranges, truffle, and hard white of egg, all arranged in a dome-shaped mould lined with 348 The New Practical Cookery Guide. aspic, liquid aspic to cover ; when set, turned out and served on a stand or aspic bed, garnished with quarters of oranges and aspic. A la Japonnaise — Coated with aspic and dressed on a rice stand, garnished with mandarines filled with mousse of duck, imitation of small baskets, aspic round. Aux Cerises — Coated with aspic and garnished with morello cherries stewed in claret, served in a glass dish with liquid aspic. Aux Mandarines — Same as Japonnaise. Moscovite — Farced with mousse of foie gras, masked with brown chaudfroid sauce, garnished with mousseline of foie gras and Russian salad. Neva — Fillets removed and cavity filled with mousse of duck and foie gras, fillets replaced and coated with brown glaze, decorated and served in glass dish with liquid jelly round on an ice block. Rouennais a la Edouard VII. — Fillets removed and cavity filled with mousse of duck and duck’s liver, replace fillets and mask with brown chaudfroid sauce aspiced over, served in a glass dish with liquid aspic on a carved ice block. Sevillane — Farced and masked with brown aspic and orange juice, garnished with farced olives and sliced oranges. Timbale de Caneton à la Voisin — Cut into neat joints as for salmi, masked with Rouennaise chaudfroid sauce, served in timbale with sliced truffe and foie gras, liquid aspic over. Le Froid ( Cold Dishes). Medaillons de Pigeon Laurette — Medaillons of pigeon masked with brown ehaudfroid sauce and decorated with pistachios and hard white of egg to imitate a rosette, aspiced over, and garnished. Médaillons de Pigeon Moderne — Médaillons coated with aspic and fine dice of tongue, truffe, hard white of eggs, and tarragon, served in timbale with liquid aspic over. Ris de Veau d la Brighton — Supreme of sweetbreads masked with puree of foie gras, aspiced and decorated, served in cocotte with vegetable salad. Gibier (Game). Faisan (Pheasant). G la Bohemienne — Farced as for a la Bohemienne hot with cognac, etc. ; when done, add aspic, and allow to cool in terrine and serve thus. A la Croix de Berny — Fillets removed and cavity filled with mousse of foie gras, replace fillets and aspic over, garnish with boned and farced larks coated with glaze and aspic. Chaudfroid de Faisan Châtelaine — Neatly trimmed supreme, half masked with puree of chicken and coated with white chaudfroid sauce, and half masked with puree of pheasant and coated with brown chaudfroid sauce, decorated and aspiced, served in timbale with liquid aspic. Chaudfroid de Faisan Gastronome — Supreme masked with puree of foie gras and truffe, coated with 350 The New Practical Cookery Guide. brown game chaudfroid sauce, decorated and served in timbale with whole truffe and liquid aspic.