Timbales d la Tzarine — A plain mould lined with short paste, then a layer of fat bacon and a foie trras in centre seasoned with truffe and sherry, O v covered and baked ; when done, filled with aspic and allowed to set. Le Froid ( Cold Dishes ). 353 Terrine de Faisan ou Perdreaux — Are prepared the same way ; the bird is boned and farced and cooked in the casserole lined with fat bacon. Terrine de Foie Gras — Prepared as above in a china casserole or terrine. Brawn d V Anglais e — Is made with salted pig’s head and tongue cut in inch squares, put in a mould with well-seasoned jelly, and served with Francis sauce (thin sweetened mayonnaise)✪ Brawn d V Anglais e. Filet de Bceuf a la Philipine — Slices of fillet coated with a puree of hard eggs, capers, anchovies, and mushrooms, moistened with chaudfroid sauce, and rolled as paupiettes and masked with brown chaudfroid sauce, dressed on a bed of thick horse- radish sauce, moulds of Russian salad✪ Filet de Bceuf a la Philipine round. Filet de Bceuf a la President — Should be underdone, sliced and replaced to former shape, aspiced over and garnished with tomatoes a l’Antiboise and a salad of pointes, celery, and cauliflower in fonds, aspic round. Filet de Veau et Jambond la Gelee — Fillet of veal and ham, boned and braised fillet of veal, allowed to cool in jelly, sliced and dressed with alternate slices of cooked ham and liquid jelly poured over, garnished with spring vegetables. Hure de Sanglier — Boar’s head boned and farced with pickled calf’s tongues rolled in slices of fat bacon and alternate layers of farce meat highly seasoned, truffes, and pistachios, rolled in former shape, wrapped in a cloth and cooked slowly ; A A 354 The New Practical Cookery Guide. when done, trimmed and formed into proper shape with liver gratin, coated with glaze, decorated, and served with jelly. Jambon d la Gelee — Cooked York ham aspiced over and decorated. Jambon en Croute — Boned and baked York ham entirely wrapped in pie-crust paste ; when cold, served thus with aspice round. Langue de Boeuf Cinderella — When the tongue cooked as above is lukewarm, pressed into the shape of a shoe, scooped as a shoe, and a vegetable salad is placed in the cavity, glaze and decorate taste- fully, and serve on a cushion shape socle. Langue de Boeuf Salee — Pickled tongue. To cook a tongue to perfection for the cold table it should be soaked in cold water for about three to four hours, then placed in fresh cold water, and when on the point of boiling allowed to simmer between three to four hours until tender, and remain in liquor till quite cold, then glazed and garnished as required. Bond de Boeuf Sale a la Gelee — Derby round of beef or whole round of salt beef, cooked slowly for five to six hours and allowed to cool in liquor, then placed in a large mould or stewpan and liquid strong beef jelly to entirely cover ; when quite cold and set, turned out and served thus. Spiced Beef — Salt brisket, macerated and rubbed with crushed mixed spice for two or three days, braised and rolled ; when cold, glazed and served with jelly. Instructions on Garving. 355 INSTRUCTIONS ON CARVING. The following instructions, with illustrations, on the art of carving will be found most useful and sufficiently explicit, instructing inexperienced carvers, etc., how joints, poultry, fish, etc., should be carved in the most economical and practical way. Sirloin of Beef.

AI-modernized reading of the original text

Timbales à la Tzarine — A plain mould lined with short paste, then a layer of fat bacon and a foie gras in centre seasoned with truffe and sherry, covered and baked ; when done, filled with aspic and allowed to set. Le Froid ( Cold Dishes ). Terrine de Faisan ou Perdreaux — Are prepared the same way ; the bird is boned and farced and cooked in the casserole lined with fat bacon. Terrine de Foie Gras — Prepared as above in a china casserole or terrine. Brawn à l'Anglaise — Is made with salted pig's head and tongue cut in inch squares, put in a mould with well-seasoned jelly, and served with Francis sauce (thin sweetened mayonnaise). Filet de Boeuf à la Philipine — Slices of fillet coated with a puree of hard eggs, capers, anchovies, and mushrooms, moistened with chaudfroid sauce, and rolled as paupiettes and masked with brown chaudfroid sauce, dressed on a bed of thick horseradish sauce, moulds of Russian salad round. Filet de Boeuf à la Président — Should be underdone, sliced and replaced to former shape, aspiced over and garnished with tomatoes à l'Antiboise and a salad of pointes, celery, and cauliflower in fonds, aspic round. Filet de Veau et Jambon à la Gelée — Fillet of veal and ham, boned and braised fillet of veal, allowed to cool in jelly, sliced and dressed with alternate slices of cooked ham and liquid jelly poured over, garnished with spring vegetables. Hure de Sanglier — Boar's head boned and farced with pickled calf's tongues rolled in slices of fat bacon and alternate layers of farce meat highly seasoned, truffes, and pistachios, rolled in former shape, wrapped in a cloth and cooked slowly ;A 354 The New Practical Cookery Guide. when done, trimmed and formed into proper shape with liver gratin, coated with glaze, decorated, and served with jelly. Jambon à la Gelée — Cooked York ham aspiced over and decorated. Jambon en Croûte — Boned and baked York ham entirely wrapped in pie-crust paste ; when cold, served thus with aspic round. Langue de Boeuf Cinderella — When the tongue cooked as above is lukewarm, pressed into the shape of a shoe, scooped as a shoe, and a vegetable salad is placed in the cavity, glaze and decorate tastefully, and serve on a cushion shape socle. Langue de Boeuf Salée — Pickled tongue. To cook a tongue to perfection for the cold table it should be soaked in cold water for about three to four hours, then placed in fresh cold water, and when on the point of boiling allowed to simmer between three to four hours until tender, and remain in liquor till quite cold, then glazed and garnished as required. Rond de Boeuf Salé à la Gelée — Derby round of beef or whole round of salt beef, cooked slowly for five to six hours and allowed to cool in liquor, then placed in a large mould or stewpan and liquid strong beef jelly to entirely cover ; when quite cold and set, turned out and served thus. Spiced Beef — Salt brisket, macerated and rubbed with crushed mixed spice for two or three days, braised and rolled ; when cold, glazed and served with jelly. Instructions on Garving. INSTRUCTIONS ON CARVING. The following instructions, with illustrations, on the art of carving will be found most useful and sufficiently explicit, instructing inexperienced carvers, etc., how joints, poultry, fish, etc., should be carved in the most economical and practical way. Sirloin of Beef.

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