Chaudfroid Of Pigeon A La Castillanne Chaudfroid De Pigeon A La Castillanne

Clean, pick, and singe the pigeon, then bone it and season it with pepper and salt, and fill it with farce (vol. i. page 124), using a forcing bag and pipe for the purpose; when the bird is full fasten it up with a needle and cotton, then put it in a cloth that is buttered and tie it up in the form of a galantine; put it in well-flavoured stock, and let it boil gently for about three-quarters of an hour; then take up, untie the cloth, and roll it up again to keep it in a nice form. Put it aside to get cold, then cut it in slices about a quarter of an inch thick; mask each slice on the top and sides once or twice with brown Chaudfroid (vol. i.), and allow this to get quite cool and set; then trim evenly and dish them up on a border of aspic jelly, as shown in the engraving; garnish with a Compote of Cherries (see recipe), and ornament the sides of the dish and between the fillets with chopped aspic jelly, using a forcing bag and pipe for the purpose.

Supreme Of Pheasant A La St. Catherine Supreme De Faisan A La St. Catherine

Take the breast fillets from a raw pheasant, free them from skin, and place them on a buttered tin; sprinkle over them a little lemon juice and salt, cover them with buttered foolscap paper, cook them in a moderate oven for eight to ten minutes, and then put to press till cold. Cut each fillet into as many neat slices as possible, mask the bottom part of each of these with brown Chaudfroid sauce (vol. i.) and the top part with Mayonnaise aspic (vol. i.), setting this with a little aspic jelly; trim the supremes and dish them up as shown in the engraving on a border of aspic jelly. Place a wax figure in the centre of the border, and fill it up with slices of cooked artichoke bottoms, little pieces of cut truffle, and small square pieces of cooked ox-tongue that have been mixed with a little salad oil and tarragon vinegar; garnish round the fillets with a little finely-chopped aspic jelly, using a forcing bag and pipe for the purpose, and serve.

Quails A La Lesseps Cailles A La Lesseps

Take some boned quails with the feet left on, and place inside each bird a peeled dried raw potato, cut about two and a half inches long by one and a half wide, and formed into cylinder shapes; dry these with a cloth, and then rub them well over with butter; fasten up the birds in little bands of buttered paper, place them in a buttered saute pan with half a wineglassful of sherry, and put in the oven for about fifteen minutes. When cooked, take up and put aside till cold, then remove the papers and the potatoes, and by means of a forcing bag and a plain pipe fill up the birds with a ragout, as below; put them in a cool place till the ragout is perfectly set, then cut the birds in half with a wet warm knife, and mask each over with brown Chaudfroid sauce (vol. i.); when well coated lightly mask over with a little liquid Aspic jelly (vol. i.), and dish up round a timbal of clear ice prepared as below. Arrange between each half-bird a little finely-chopped aspic, and garnish the top of the birds with a little pate de foie gras that has been passed through a wire sieve, using a forcing bag and large rose pipe for the purpose; garnish the dish here and there with little sprigs of picked chervil and tarragon, and when about to serve put a lighted night-light in the centre of the ice timbal, and serve at once.