Little Chickens A La Renaissance Petits Poulets A La Renaissance

Line some little chicken moulds very thinly with aspic jelly, and garnish them with truffle in little diamond shapes straight down the breast; line them again thinly with white Chaudfroid sauce (vol. i.), and again with a puree of chicken prepared as below, and inside this puree put a teaspoonful of the ragout of lobster as below; smooth this with a wet knife, and then cover it with the puree of chicken; put aside on ice until set, then dip the moulds into hot water and turn out the little chickens. Dish them on a border of rice or aspic jelly; place a wax figure in the centre of the border, fill up the spaces between each chicken with aspic jelly, as in engraving, and garnish the dish with Lobster butter (see recipe) and olives, prepared as below; place a chicken and four olives on the wax cup on top of the figure, place some olive-coloured aspic round the base of the dish, and garnish with little sprigs of tarragon and chervil.

Puree Of Chicken For Chickens A La Renaissance

Pound three-quarters of a pound of cooked chicken or white meat and mix it with half a pint of aspic jelly, quarter of a pint of double cream, a wineglassful of sherry, and a pinch of salt; when smooth pass through a tammy or fine sieve, and use.

Ragout For Chickens A La Renaissance

Mix together a quarter of a pint of aspic jelly, two tablespoonfuls of chopped lobster, three boned anchovies, cut in diamond shapes, three chopped turned olives, a tea-spoonful of chopped capers, a pinch of chopped tarragon and chervil, a tablespoonful of Mayonnaise sauce (vol. i.), a few drops of Marshall's Liquid Carmine, and a dust of coralline pepper, then use.

Olives For Chickens A La Renaissance

Turn some olives and fill them (by means of a forcing bag and pipe) with the mixture used for the little chickens; line some fluted dariols with olive-coloured aspic, place an olive in each, set with aspic, and when turned out garnish the dish as described above.

Little Tongues In Chaudfroid Petites Langues En Chaudfroid

Take one pound of raw rabbit, veal, or chicken, half a pound of fresh fat and lean pork or ham, a quarter of a pound of Panard (vol. i.), and one large tablespoonful of thick Bechamel sauce (vol. i.); pound these and rub through a fine wire sieve, then mix in a basin with four raw yolks of eggs and a pinch of salt and coralline pepper; add to it two ounces of chopped lean ham or tongue, two chopped truffles, four button mushrooms, and two tablespoonfuls of Liver Farce (see recipe ' Turban a la Bonanza'). Butter some little tongue moulds, and by means of a forcing bag and large plain pipe fill up the moulds with the mixture, then place them in a saute pan, sprinkle over them a little sherry, and cook in a moderate oven for about fifteen minutes with a well-buttered paper over; keep them well basted with sherry while cooking, then take up and set them aside till cold; turn out, mask them with brown Chaudfroid sauce (vol. i.), after which glaze them over with a little liquid aspic jelly; arrange them on a dish on a border of rice (vol. i.) and a centrepiece of the same to rest them against, garnish with chopped aspic jelly and a hatelet skewer, and serve for a cold entree or cold collation.