Ham Puree For Chicken Creams A La Gastronome

Take for eight to ten creams half a pound of lean cooked ham or tongue, two hard-boiled yolks of eggs, a few drops of carmine, a dust of coralline pepper, and a quarter-pound of fresh butter; pound altogether till quite smooth, rub through a fine wire sieve or tammy, and use as directed.

Timbal Of Chicken A La Reginald - Timbale De Volaille A La Reginald

Take half a pound of cooked chicken (or any other cold white meat may be used), four boned anchovies, three hard-boiled yolks of egg, and a tablespoonful of tarragon vinegar; pound altogether till quite smooth; then mix with half a pint of cream, and half a pint of strong aspic jelly (dissolve in the jelly before mixing four sheets of gelatine), and rub through a very fine hair sieve or tammy; put the puree into a saute pan to set; when cold stamp it out into cutlet shapes, using a cutlet cutter for the purpose; ornament each cutlet with little pieces of truffle or tongue, and mask over with a little aspic jelly to keep the garnish in its place. Have a plain Charlotte mould lined with aspic jelly about an eighth of an inch thick, arrange some of the cutlets on the bottom of the mould and set them with more aspic; garnish the sides of the mould in the same way, and set this with jelly. Take half a pound in all of pieces of cold chicken, tongue, or ham, slices of hard-boiled yolk of egg, a teaspoonful of capers, one or two French gherkins, cut in slices, and four filleted anchovies cut up in small pieces; mix altogether, and then put into the centre of the mould; fill up with sauce, as below, and when the whole is set dip the mould into hot water, pass a clean cloth over the bottom to absorb any moisture, and turn out on to a dish; garnish with chopped aspic jelly, cucumber and potato peas (see recipes), seasoned with Vinaigrette sauce (vol. i. page 28) and slices of tomatoes.

Sauce For Timbal Of Chicken A La Reginald

Mix half a pint of strong aspic jelly with a quarter-pint of thick Tartare sauce (vol.i.); stir together till it begins to set, then pour into the mould.

Supreme Of Chicken In Blanquette Supreme De Volaille En Blanquette

Cut the breast of a raw chicken into as many nice little fillets as possible, bat each out with a cold wet chopping-knife, trim them neatly, place them in a buttered saute pan, season them with a little salt and lemon juice, cover them with a buttered paper, and cook them in a moderate oven for eight to ten minutes, then take them up and put them to press till cold. Then mask each fillet over with sauce prepared as below, ornament the centre of each with a star of tongue, ham, or truffle, lightly mask over the garnish with a little liquid aspic jelly, arrange round the edges some chopped aspic jelly by means of a forcing bag and pipe; dish up the fillets, as in engraving, on a border of Mayonnaise of vegetables, as below; fill up the centre with a good macedoine, garnish round the base of the dish with chopped aspic jelly, and serve for a cold entree.