The century cook book

Mayonnaise of Chickens with Jelly. To prepare this entree, two good chickens must be trussed, wrapped up in slices of bacon, cooked in a good mirepoix, but kept lightly cooked. When the chickens have cooled, each of them is divided into five parts; these are carefully trimmed, the skin, as well as the superfluous bones removed; particularly of the pinions, and fat of the thighs. The parts of the chickens are put into an earthen basin, marinated for an hour, then masked with a layer of mayonnaise sauce with jelly, and arranged on a baking sheet. As soon as the sauce has set, the pieces are trimmed again, and covered with a layer of half-set aspic jelly. They are removed with the aid of a fork, but must be touched as little as possible, and dished in a pyramid shape, in the hollow of an aspic-jelly border, and turned out on a cold dish. Care must be taken, that this border be previously filled with a support of bread, masked with butter, lest the filling up should injure the aspic jelly. A sauce-boatful of mayonnaise of eggs, is sent up with this entree. Patties a la Financiere. To render these hot patties acceptable to an epicure, they ought to be prepared with a good short paste, melting in the mouth, and well baked. The outside of the patties ought to be of a nice brown, and the inside be filled with a well chosen garnish, mixed with a good sauce. These patties are dished in a pyramid on a napkin; but in order that this pyramid may be firm, a foundation of bread should be gummed to the dish. The space where the circle of patties rests immediately on the napkin, ought to be filled up with a bouquet of fried parsley. Patties, that is to say, cases of paste, may be cooked filled with flour, or with common force-meat. A moment before serving, they are emptied and filled anew with a ragout composed of fat liver, cocks'-kernels, cocks'-combs, and truffles. This ragout is thickened with a good "sauce Espagnole" 2o8 Artistic Cookery . The patties are dished up on a folded napkin. Filets of Snipes in Cases. Small cases of folded paper may be purchased everywhere, either of round or oval shape. Paper cases must be oiled previously to being garnished; if their garnish consists of moist materials, the cases can be double. To prepare this dish, the filets of seven or eight snipes must be removed, trimmed, and placed in a "saute"-pan to be cooked with clarified butter. A puree is prepared with cooked legs of snipes, a few poultry-livers, a small part of the giblets of game, some boiled rice, a little sauce, and a piece of butter. The filets are cooked just before sending to table; the puree is warmed without ebullition, and the cases filled up with the latter. On the puree, a filet of a snipe is placed, then masked immediately with a little good brown sauce, reduced with the perfume of game. The cases are ranged on a baking-sheet, to be kept a few minutes at the mouth of the oven, in order to give brilliance to the sauce covering the filets. The cases are afterward dished up on a folded napkin.