"Dainty dishes"

Liver Medallions, Aiglon Style. Cut some slices of smoked beeftongue }i inch thick, trim them all to the same size and shape (preferably an oblong or oval). Cover one side with Puree of Foie Gras, smooth over the surface and cover with white Chaudfroid sauce. Decorate the medallions with truffles, etc., brush over * 37 with partly set jelly, and. dress on a border of aspic jelly. Chaudfroid de Dinde a la Regence — Turkey Chaudfroid, Regency Style. From the breast of a cooked turkey, cut slices J4 inch thick, and trim them all to the same shape and size. With the trimmings and half the amount each of pate de foie gras and butter, prepare a puree by pounding them together in the mortar and rubbing them through a fine sieve. Put this puree into a bowl, season to taste and add to it a little whipped cream to make it smooth. Cover the slices of turkey with the puree, smooth over the surface and then coat with red Chaudfroid sauce. When set, decorate to your fancy and brush over with melted jelly. Zephirs de Jambon a l'Italienne — Ham Zephirs, Italian Style. Pound (in the mortar) i pound of lean ham with I ounce of butter and J4 gill each of Becharhel and thickly reduced Tomato sauce, season with salt and paprika and rub through a fine sieve. Put this puree in a bowl and add i gill of whipped cream. Coat some egg-shaped moulds with jelly, decorate neatly and fill with the ham puree. Set in a cool place for 2 hours, unmould and serve with chopped jelly around. Chaudfroid de Cotelletes de Faisan a la Beaulieu — Chaudfroid of Pheasant Cutlets, Beaulieu Style. Remove the breast of a cooked pheasant (or quail or partridge) and pound it in the mortar with about a one-fifth part each of foie gras and butter and a little melted white Chaudfroid sauce. Then rub through a fine sieve, put the puree in a pan and warm just a little in the bain marie. Lightly oil a few small cutlet moulds and fill them with the puree. When firm, unmould and coat them with brown Chaudfroid sauce, decorate nicely and brush over with partly melted jelly. Serve with Russian salad in the center. Chaudfroid de Caneton a l'Orange — Chaudfroid OF Duckling, Orange Flavor. Carefully roast three ducklings, and when cold, lift the breasts and legs, remove the skin and trim nicely. Prepare an orange Chaudfroid sauce as follows: — Pour into a saucepan i pint of Brown sauce, reduce with I gill of veal stock and i gill of meat jelly until there is but i pint left, add i pony of brown Curacao, the juice of i orange and tiie finely shredded and parboiled outer rind of i orange. Before using put a little on ice, and if not firm enough add a little soaked and melted gelatine. Coat the pieces of duckling with the sauce. When stiffened, decorate with fanciful pieces of truffles and hard-boiled white of egg ; brush over with melted jelly ; arrange on a dish and serve with chopped jelly. Mayonnaise de Volaille en Coquillb — Chicken Mayonnaise in Shell. Cut some breast of cooked chicken, turkey or capon in neat little pieces and season with salt and pepper and a dash of vinegar. Place some of this coUoped chicken in a small shell and surround with finely shredded lettuce. Pour a little Mayonnaise dressing over the chicken, decorate with chopped white and yolk of egg, beets, gherkins and capers. Serve the shells on folded napkins. FoNDs d'Artichauts a la St. George — Artichoke Bottoms, St. George Style. Chop (fine) equal parts of cooked breast of chicken and celery and season with salt, red pepper and a dash of vinegar. Add some Mayonnaise dressing and some melted aspic jelly — ^but do not moisten too much. Whep this preparation is half set, fill with it some Artichoke bottoms, giving it the shape of a pyramid.