Timbale de gibier. Game timbale.
Timbale d la Talleyra^id.
Force-meat and ox-tongue timbale.
144 PRACTICAL GASTRONOMY
ENTREES FROIDES
COLD ENTREES
These consist of cold fricassees^ salmis^ cutlets ; Jiam^
tongue^ fillets of gam*- . poultry and fish, aspics, salads of
poultry, fish or shell-fish, hoar's head, potted meats, dec.
They are appropriate for hall suppers, hanquets, and on
occasions where cold collations are co^iveniently served.
Aspic d'aiiguilles. Eels dressed in savoury jelly.
Aspic d'ecrevisses. Crayfish in savoury jelly.
Aspic de saumon. Salmon salad in savoury jelly.
Aspic de homard. Lobster salad in savoury jelly.
Aspic auxc&ufs depluvier.
Plover's eggs in savoury jelly (with macedoine of
vegetables, green peas, and truffles).
Aspic de ris de veau. Sweetbread in savoury jelly.
Cervelle de veau en aspic. Calf's brain in savoury jelly.
Filets de soles en aspic. Fillets of soles in savoury jelly.
Cotelettes de mouton en belle vue.
Mutton cutlets masked with sauce, dressed cold in
savoury jelly with macedoine of vegetables, lettuce,
endive, and truffles.
Cotelettes de foie gras en aspic.
Goose liver cutlets in savoury jelly.
ENTREES FROIDES COLD ENTREES 145
Cuisses de volaille en belle vue.
Legs of chicken, masked with cold sauce, dressed
in savoury jelly with macedoine of vegetables and
truffles.
Salade de poulets. Chicken salad.
Mayonnaise de volaille. Chicken mayonnaise.
Chaud-froid de poulets.
Masked chicken fillets dressed in savoury jelly.
Galantine de poulets.
Chicken galantine with savoury jelly.
Cdtelettes de volaille a la Busse.
Cold chicken cutlets, truffled and larded, dressed in
savoury jelly and mayonnaise sauce.
Pain de volaille aux truffes a Vaspic.
Small chicken forcemeat puddings, truffled, served
with savoury jelly.
Galantine de divide aux truffes.
Turkey galantine with truffles.
Chaud-froid de perdreaux.
Masked partridge fillets dressed in savoury jelly.
Chaud-froid de becasses.
Masked woodcock fillets dressed in savoury jelly.
Chaud-froid de cailles.
Masked boned quails dressed in savoury jelly.
Chaud-froid de coq de bruyere.
Masked heath cock or grouse fillets dressed in sa-
voury jelly.
Chaud-froid de gelinottes.
Masked hazel-hen fillets dressed in savoury jelly.
146 PEACTICAL GASTRONOMY
Pains de gibier d la geUe.
Small game forcemeat puddings.
Fains de foie gras a la Perigord.
Small goose liver puddings with truffles.
Cotelettes de sanglier en mayonnaise.
Wild boar cutlets dressed with mayonnaise sauce and
savoury jelly.
Cdtelettes de chevreuil en gelee.
Venison cutlets dressed with savoury jelly.
Cdtelettes de veau en belle vue.
Veal cutlets truffled, dressed in savoury jelly with
mac^doine of vegetables.
Galantine de veau en aspic.
Veal galantine in savoury jelly.
Galantine d'ortolans en chaud-froid.
Stuffed ortolan galantine truffled and masked, gar-
nished with truffles and macedoine of vegetables,
dressed in savoury jelly.
Coq de bois en gelee.
Cold black grouse in savoury jelly.
Pate de cailles froid. Cold quail raised pie.
Pate de pintade. Cold guinea fowl pie.
Pdti de pigeons froid. Cold pigeon pie.
Pate froid de veau a VAnglaise.
Cold veal and ham pie.
Pate froid de saumon. Cold salmon pie.
Mayo7inaise de poissons. Fish mayonnaise.
Chaud-froid de faisan.
Masked pheasant fillets dressed in savoury jelly.
ENTREES FROIDES — COLD ENTREES 147
Page 51
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Timbale de gibier. Game timbale.
Timbale d la Talleyra^id.
Force-meat and ox-tongue timbale.
144 PRACTICAL GASTRONOMY
ENTREES FROIDES
COLD ENTREES
These consist of cold fricassees^ salmis^ cutlets ; Jiam^
tongue^ fillets of gam*- . poultry and fish, aspics, salads of
poultry, fish or shell-fish, hoar's head, potted meats, dec.
They are appropriate for hall suppers, hanquets, and on
occasions where cold collations are co^iveniently served.
Aspic d'aiiguilles. Eels dressed in savoury jelly.
Aspic d'ecrevisses. Crayfish in savoury jelly.
Aspic de saumon. Salmon salad in savoury jelly.
Aspic de homard. Lobster salad in savoury jelly.
Aspic auxc&ufs depluvier.
Plover's eggs in savoury jelly (with macedoine of
vegetables, green peas, and truffles).
Aspic de ris de veau. Sweetbread in savoury jelly.
Cervelle de veau en aspic. Calf's brain in savoury jelly.
Filets de soles en aspic. Fillets of soles in savoury jelly.
Cotelettes de mouton en belle vue.
Mutton cutlets masked with sauce, dressed cold in
savoury jelly with macedoine of vegetables, lettuce,
endive, and truffles.
Cotelettes de foie gras en aspic.
Goose liver cutlets in savoury jelly.
ENTREES FROIDES COLD ENTREES 145
Cuisses de volaille en belle vue.
Legs of chicken, masked with cold sauce, dressed
in savoury jelly with macedoine of vegetables and
truffles.
Salade de poulets. Chicken salad.
Mayonnaise de volaille. Chicken mayonnaise.
Chaud-froid de poulets.
Masked chicken fillets dressed in savoury jelly.
Galantine de poulets.
Chicken galantine with savoury jelly.
Cdtelettes de volaille a la Busse.
Cold chicken cutlets, truffled and larded, dressed in
savoury jelly and mayonnaise sauce.
Pain de volaille aux truffes a Vaspic.
Small chicken forcemeat puddings, truffled, served
with savoury jelly.
Galantine de divide aux truffes.
Turkey galantine with truffles.
Chaud-froid de perdreaux.
Masked partridge fillets dressed in savoury jelly.
Chaud-froid de becasses.
Masked woodcock fillets dressed in savoury jelly.
Chaud-froid de cailles.
Masked boned quails dressed in savoury jelly.
Chaud-froid de coq de bruyere.
Masked heath cock or grouse fillets dressed in sa-
voury jelly.
Chaud-froid de gelinottes.
Masked hazel-hen fillets dressed in savoury jelly.
146 PEACTICAL GASTRONOMY
Pains de gibier d la geUe.
Small game forcemeat puddings.
Fains de foie gras a la Perigord.
Small goose liver puddings with truffles.
Cotelettes de sanglier en mayonnaise.
Wild boar cutlets dressed with mayonnaise sauce and
savoury jelly.
Cdtelettes de chevreuil en gelee.
Venison cutlets dressed with savoury jelly.
Cdtelettes de veau en belle vue.
Veal cutlets truffled, dressed in savoury jelly with
mac^doine of vegetables.
Galantine de veau en aspic.
Veal galantine in savoury jelly.
Galantine d'ortolans en chaud-froid.
Stuffed ortolan galantine truffled and masked, gar-
nished with truffles and macedoine of vegetables,
dressed in savoury jelly.
Coq de bois en gelee.
Cold black grouse in savoury jelly.
Pate de cailles froid. Cold quail raised pie.
Pate de pintade. Cold guinea fowl pie.
Pdti de pigeons froid. Cold pigeon pie.
Pate froid de veau a VAnglaise.
Cold veal and ham pie.
Pate froid de saumon. Cold salmon pie.
Mayo7inaise de poissons. Fish mayonnaise.
Chaud-froid de faisan.
Masked pheasant fillets dressed in savoury jelly.
ENTREES FROIDES — COLD ENTREES 147