Recherché entrées

butter, season with salt and pepper, and cook for 15 minutes in a moderate oven. Remove the fillets and put into the saute-pan half a gill of well-reduced veloute sauce, I table-spoonful of chicken essence and a tablespoonful of concentrated tomato puree. Boil up, skim, reduce, add a little lemon juice and season to taste with salt and pepper. Pass this through a tammy and pour over the fillets. Keep them hot. Have ready a crouton of fried bread fixed on to an oval dish. Prepare a julienne of cooked artichoke bottoms, truffles, and champignons, heat these up in a little seasoned stock. Dress the fillets on the dish, sprinkle over the top the prepared julienne and pour the sauce round the base of the dish. Serve hot. Darioles de Volaille k la Diplomate (Cold). (Chicken Darioles, Diplomate style.) J Surrey fowl, 2 oz. butter, foie gras, i table-spoonful of cream, i yolk of egg, salt and aromatic spice, i oz. of ham, truffles, -J- pint chaud-froid sauce, J pint aspic jelly, aspic border with vegetable macedoine. Remove the fillets of a large fowl, taking off the skin and sinews ; broil them in a saut6-pan with a little fresh butter, let them get cold, then cut up finely, pound the rest of the meat in a mortar with about one-third its quantity of foie gras, add a little cream, and the yolk of one egg. Season with aromatic spice, and pound till fine enough to pass through a fine sieve. Butter 8 eggshaped dariole moulds, line them with this farce, place a spoonful of chicken and ham salpicon, mixed with minced truffles, in the centre ; fill up and cover with the remainder of the farce, and place them in a saute-pan, twothirds filled with boiling water. Cover with a buttered paper, and cook in the oven about 20 minutes. When done, unmould the shapes and place them on the ice to cool. Mask them over with a white chaud-froid sauce and 130 'Recherche 'Entrees. decorate with truffles, then coat over with a thin layer of aspic. Dress them neatly on an aspic macedoine border on a round dish ; put some small mixed salad in the centre of the dish, and serve. Poulet d6coup6 en Chaud-froid. (Chaud-froid of Chicken.) Boil a tender chicken in seasoned white stock ; when done, take up, drain and let cool. Cut it into neat joints and remove the skin. Coat each with white chaud-froid sauce and place on a wire tray. Repeat this so as to completely mask each piece with sauce. Decorate with thinly cut slices of truffle, pimientos, cucumber rind, and lastly mask with a thin layer of aspic. Dish up neatly on a bed of small salad, and serve. Escalopes de Poulet anx Epinards. (Chicken Escalopes with Spinach.) Bone a young pullet or Surrey fowl, split open the back and lay out flat, skin downwards, season with pepper and salt, and a little aromatic spice ; spread over with a fairly thick layer of veal and ham forcemeat, roll up into the shape of a galantine. Sew up the end portion of the skin and place in a braising-pan upon a mirepoix bed. Braise till tender in the oven or over the fire, basting it frequently. Un truss and cut up into rather thick slices. Dish up in a circle round spinach purfe, garnish with spinach by forcing out the spinach through a savoy-bag. Pour a little hot brown or demi-glace sauce round the base of the dish, and serve hot. Medallions de Volaille k la Cond6. (Médaillons of Chicken Breasts, Cond6 style.) 2 chickens, larding bacon, 4 truffles, 6 small young carrots, 12 mushrooms, 2 oz. butter, \ pint supreme sauce, I white and 3 yolks of egg, i glass Mad ere, Entrees of Poultry. 131 croutes of bread, a mirepoix, pepper and salt, | gill of cream.