I capon, I lb. natural foie gras, 6 oz. cooked lean ham, I oz. butter✪ Soufflé de Jambon à l'Espagnole (Cold Ham Souffle), 2 eggs, ij gills cream, ij gills bechamel or veloute sauce, salt, white pepper, krona or cayenne pepper to season, 2J gills aspic jelly, and aspic cream. Remove the fillets and other nice portions of capon, free from skin and bone. With the bones and skin make a rich stock. Pound the capon meat in a mortar until quite smooth and add gradually the yolks of 3 eggs and the white sauce and the cream. Add the butter, mix thoroughly, season to taste and rub through a fine sieve. Whisk the whites of 2 eggs to a stiff froth and carefully stir into the farce. Put this into a well-buttered plain mould and steam slowly for about 40 minutes, then set the mould to cool. Mask a large timbale or mousse mould with a layer of aspic, decorate the bottom and sides neatly with thin slices of foie gras, ham and truffle, and let set. Next coat the decorated portion with a thin layer of aspic cream made with veloute and aspic. Pound in a mortar the left-over pieces of foie gras and ham tUl quite smooth ; cut the top portion of the steamed timbale into slices and pound with the foie gras and ham, season again if needed and pass through a fine sieve. Incorporate a gill of aspic cream and a gill of very stiff aspic (liquid but not hot). Stir over the fire for a few minutes, then mask with it the prepared mould, drop in the steamed timbale, and keep it in a well charged ice cabinet for about an hour. Unmould carefully into a dish. Garnish to taste and serve. I20 Recherche 'Entrees. Mousse de Dindon k I'Ecarlate (Cold). (Mousse of Young Turkey.) I lb. cold braised or boiled young turkey, free from skin, bones and sinews, \ lb. cooked ox-tongue, 'l\ gills bechamel sauce, i gill cream, salt and pepper, aromatics, aspic jelly, hard-boiled white of egg, and truffle for decoration. Line a plain Charlotte mould with a thin layer of aspic, when set decorate the sides and bottom with triangular- shaped slices of hard-boiled white of egg and rounds of truffle. Keep the mould on the ice till required for filling. Cut up the turkey meat and tongue rather finely, and pound both in a mortar till quite smooth, then in- corporate the white sauce and about i gill of liquid aspic, fortified with \ oz. of leaf gelatine. Season to taste with salt, pepper, and aromatics, and rub all through a sieve. Now incorporate the whipped cream, and a little more aspic if needed. Fill the prepared mould with this and keep on the ice for about 2 hours. To serve, unmould the shape on to a dish and garnish the sides with dropped aspic. Chapon a la Dauphine (Cold). (Chaudfroid of Capon, Dauphine style.) For Mousse. — i large capon, cooked lean ham, ij giUs of aspic, truffle and seasoning, \ giU of bechamel sauce, \ gill cream, white chaudfroid sauce for masking. For Decoration. — \ pint firm chicken aspic, slices of ham and chillies or pimientos, i large truffle. Truss the capon as for boiling, rub the surface with cut lemon, and cook till tender in seasoned whole stock. Drain and let cool. Pound the ham finely, add to it the sauce, and rub through a fine sieve. Season to taste, and incorporate the cream and aspic, also some chopped truffle, if liked. Stir this over the ice tiU it begins to set. Carefully remove the breast or fillet portion of the boiled niFTS DE SOIL s \IKT r,EOK(,FS (/>. 60.; ^*^"'SP9'*^ ^s^?i^nn ■■■ ^^Jm MvJpH BiH ■■Hi J ■HHHfflHHMMBIIIi FILETS PE BCEUF VIENNOISE, {^ 9I-) Entrees of Poultry. 121 capon, and cut away the breast bone ; then fill the body of the bird with the prepared mousse, covering the top neatly with the slices of fiUets so as to give the bird its original shape. Mask over with chaudfroid sauce. Dish up, and decorate with fancifully cut slices of ham and truffle, and pimiento.

AI-modernized reading of the original text

I capon, I lb. natural foie gras, 6 oz. cooked lean ham, I oz. butter, 2 eggs, ij gills cream, ij gills bechamel or veloute sauce, salt, white pepper, krona or cayenne pepper to season, 2J gills aspic jelly, and aspic cream. Remove the fillets and other nice portions of capon, free from skin and bone. With the bones and skin make a rich stock. Pound the capon meat in a mortar until quite smooth and add gradually the yolks of 3 eggs and the white sauce and the cream. Add the butter, mix thoroughly, season to taste and rub through a fine sieve. Whisk the whites of 2 eggs to a stiff froth and carefully stir into the farce. Put this into a well-buttered plain mould and steam slowly for about 40 minutes, then set the mould to cool. Mask a large timbale or mousse mould with a layer of aspic, decorate the bottom and sides neatly with thin slices of foie gras, ham and truffle, and let set. Next coat the decorated portion with a thin layer of aspic cream made with veloute and aspic. Pound in a mortar the left-over pieces of foie gras and ham til quite smooth ; cut the top portion of the steamed timbale into slices and pound with the foie gras and ham, season again if needed and pass through a fine sieve. Incorporate a gill of aspic cream and a gill of very stiff aspic (liquid but not hot). Stir over the fire for a few minutes, then mask with it the prepared mould, drop in the steamed timbale, and keep it in a well charged ice cabinet for about an hour. Unmould carefully into a dish. Garnish to taste and serve. I20 Recherche 'Entrees. Mousse de Dindon k I'Ecarlate (Cold). (Mousse of Young Turkey.) I lb. cold braised or boiled young turkey, free from skin, bones and sinews, \ lb. cooked ox-tongue, 'l\ gills bechamel sauce, i gill cream, salt and pepper, aromatics, aspic jelly, hard-boiled white of egg, and truffle for decoration. Line a plain Charlotte mould with a thin layer of aspic, when set decorate the sides and bottom with triangularshaped slices of hard-boiled white of egg and rounds of truffle. Keep the mould on the ice till required for filling. Cut up the turkey meat and tongue rather finely, and pound both in a mortar till quite smooth, then incorporate the white sauce and about i gill of liquid aspic, fortified with \ oz. of leaf gelatine. Season to taste with salt, pepper, and aromatics, and rub all through a sieve. Now incorporate the whipped cream, and a little more aspic if needed. Fill the prepared mould with this and keep on the ice for about 2 hours. To serve, unmould the shape on to a dish and garnish the sides with dropped aspic. Chapon a la Dauphine (Cold). (Chaudfroid of Capon, Dauphine style.) For Mousse. — i large capon, cooked lean ham, ij giUs of aspic, truffle and seasoning, \ giU of bechamel sauce, \ gill cream, white chaudfroid sauce for masking. For Decoration. — \ pint firm chicken aspic, slices of ham and chillies or pimientos, i large truffle. Truss the capon as for boiling, rub the surface with cut lemon, and cook till tender in seasoned whole stock. Drain and let cool. Pound the ham finely, add to it the sauce, and rub through a fine sieve. Season to taste, and incorporate the cream and aspic, also some chopped truffle, if liked. Stir this over the ice til it begins to set. Carefully remove the breast or fillet portion of the boiled niFTS DE SOIL s \IKT r,EOK(,FS (/>. 60.; ^*^"'SP9'*^ ^s^?i^nn ■■■ ^^Jm MvJpH BiH ■■Hi J ■HHHfflHHMMBIIIi FILETS PE BCEUF VIENNOISE, {^ 9I-) Entrees of Poultry. 121 capon, and cut away the breast bone ; then fill the body of the bird with the prepared mousse, covering the top neatly with the slices of fiUets so as to give the bird its original shape. Mask over with chaudfroid sauce. Dish up, and decorate with fancifully cut slices of ham and truffle, and pimiento.

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Soufflé de Jambon à l'Espagnole (Cold Ham Souffle)

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