Chaudfroid Of Chicken With Vegetables Chaudfroid De Poulet Aux Legumes

Take a small fowl prepared as in vol. i. page 179, and when cooked set it aside till cold; then cut it up into neat small joints, removing any pieces of skin, and trimming the pieces. Prepare a sauce as below, and with it mask over the joints, and then mask this over lastly with a little cool liquid aspic jelly. Dish up in a pile, and garnish here and there with little bunches of cooked macedoine of vegetables or salad that is seasoned with salad oil, tarragon and chilli vinegar, and a little finely-chopped aspic jelly; arrange round the dish little stamped-out rounds of cooked ham or tongue, masked with a little red-coloured aspic jelly, and serve for an entree for dinner or luncheon, or for ball supper, etc. The stock from the chicken can be used for sauce or soup.

Sauce For Chaudfroid Of Chicken With Vegetables

Take half a pint of good Supreme sauce (vol. i.), a quarter-pint of thick cream, half a pint of aspic jelly, and six sheets of Marshall's gelatine; boil up, tammy, and use when cooling.

Little Chicken Creams A La Gastronome Petites Cremes De Volaille A La Gastrtononome

Take twelve ounces of raw tender chicken, free it from skin and bone and pound it till quite smooth, then add to it six ounces of pounded Panard (vol. i.), two tablespoonfuls of reduced Espagnol sauce (vol. i.), one ounce of butter, a pinch of coralline pepper, one tablespoonful of sherry, a little salt, and three whole raw eggs; mix well together, then rub through a fine wire sieve. Butter some peach moulds, and by means of a forcing bag and plain pipe nearly fill them with the prepared cream; form a little well in the centre of each by dipping the finger in hot water and working it round in the centre of the farce; place in the spaces thus formed one small whole or half a large truffle, a little piece of pate de foie gras about the size of a Spanish nut, and a saltspoonful of reduced consomme (that would be in a stiff jelly when cold); cover up the space with a little more of the farce, stand the moulds in a saute pan on a fold of paper, place a buttered paper over the moulds, pour in sufficient boiling light stock to cover them, watch the stock reboil, then draw the pan to the side of the stove, cover the pan with the lid, and let the contents poach for about fifteen minutes; take up when firm, and set the creams aside till cold. Then turn them out of the moulds, mask them over with white Aspic cream (vol. i.) till quite smooth and well coated, then glaze them over with a little cool liquid aspic jelly, and dish them up, as shown in the engraving, on a bed of finely-chopped aspic jelly. Arrange on the top of each cream a little ham puree, as below, using a forcing bag and small rose pipe for the purpose, and serve for an entree for dinner, ball supper, etc.