Recherché entrées

The appearance of the palmettes is greatly improved by coating them when finished with a thin layer of halfset aspic. Bombe de Volaille d la Trianon (Cold). (Chicken Fillets, Tnanoii style.) The breast and wings of one large boiled fowl, 2 pickled sheep's tongues boiled, 2 hard-boiled eggs, 2 small cabbage lettuces, I pint aspic, -| pint lemon mayonnaise (see Sauces), tarragon and chervil, endive or Batavia, seasoning, sauce Trianon (see Sauces). Mask a bombe mould with aspic and decorate the sides with half moon or triangular shaped slices of chicken and tongue, and line with aspic cream. Mask also a border mould with aspic and decorate the sides with slices of hard-boiled eggs, chervil and endive or Batavia shreds. Cut the remainder of chicken free from skin and bones and the tongues into small thin slices. Mix these carefully with lettuce and other salad cut up small and egg slices. Season with salt and pepper and dress with mayonnaise, mixed with a little aspic to help set. Fill up the prepared bombe mould with this and put it on the ice. Fill the border with the remainder of chicken, etc., and salad and place on the ice to set. Unmould the border on a flat entree dish, put round crouton in centre, and place the bombe shape upon this. Garnish with sections of lettuce hearts, endive, etc., and serve with sauce Trianon (see Sauces). C6telettes de Volaille a la Melba (Cold). (Chiclcen Cutlets, Melba style.) I large Surrey fowl, or young capon, 2 oz. butter, i terrine foie gras, seasoning, red and white chaud-froid 136 Recherche Entrees. sauces (see Sauces), aspic, Melba salad for centre of dish, suitable socle for serving the cutlets on. Remove the wing and breast portions of the fowl, flatten the pieces with a wetted cutlet bat. Divide them, flatten out again, and place each in a wetted cutlet mould, then place them on the ice. Melt an ounce of butter in a saute-pan, and unmould the little cutlet shapes, and season with salt. Cover with buttered paper, and cook for 15 or 20 minutes in a moderate oven. Let them get cold. Braize the trimming and leg portions of the fowl in the usual way. When cooked, free from skin and bone, and pound the meat in a mortar till quite smooth, adding at the same time a similar quantity of foie gras and about i oz. of fresh butter. Season well with aromatics, and rub through a fine sieve. Mask the top of each cutlet thickly with this farce, so as to give them a nice bomb-shaped appearance. Place them on the ice to get firm. Lastly coat one half of the cutlets with white chaud-froid sauce, and the other half with red chaud-froid sauce. When set, mask with aspic. To Dish up. — Have ready a suitably carved rice socle, surmounted with cup or other receptacle for the salad. Dress the cutlets round the base of the socle, with the salad on top, on the centre of which place a small peeled and hollowed out tomato, filled with salad and aspic. Round the base of the dish range neatly very small peeled tomatoes, likewise filled with chopped aspic, also small ball shapes made of the salad mixture and aspic. Lastly ornament the dish with fancifully cut slices, triangles, or other shapes of set aspic. (Adopted from M. C. J. Corblet's MSS.) Salade Melba. This consists of plainly boiled rice cooked in salted water with the addition of a little lemon juice. When the Entrees of Poultry. 137 rice is drained and cold enough, season it with pepper, and mix with the necessary proportion of oil and vinegar, Add to it some peeled ripe tomatoes, freed from pulp, and cut into very small julienne strips. Lastly mix with the salad a good dose of paprika, and if liked a little pimiento cut in very tiny strips. Filets de Poulet £l la Holder. (Chicken Fillets, Helder style.)