Little Tongues And Chickens A La D'orleans - Petites Langues Et Poulets A La D'orleans

Make some little tongues, as in recipe for ' Little Tongues in Chaud-froid,' and chickens as below, in the respective moulds. Have some Aspic cream (vol. i.), with which mask the little chickens when they are turned from the shapes, and garnish with truffle and French red chillies, as shown in the engraving; then mask over with a little cool aspic jelly to set. Take some aspic coloured red with a little carmine and when cooling mask the tongues with it. Chop some of the jelly fine, put it into a forcing bag with a plain pipe and force the jelly between the little tongues and the little chickens, and on the top round the hatelet skewer, to hide the pillar of rice (vol. i. page 32) against which the tongues are set. This is an extremely handsome dish for ball suppers, wedding breakfasts, etc. The tongues or the chickens will each make a very pretty entree.

The Little Chickens A La D'orleans

Take a pound of cooked chicken, pheasant, rabbit, or partridge, two tablespoonfuls of thick Bechamel sauce (vol. i.), one tablespoonful of salad oil, a dessertspoonful of tarragon vinegar, quarter of a pint of thick cream, and a pinch of salt and white pepper; pound the meat, mix in the other ingredients, add three-quarters of a pint of liquid aspic jelly, pass the whole through the tammy or through a fine hair sieve, and put into the prepared moulds. Thinly line the little chicken moulds with aspic jelly, and ornament them with little finely-cut shreds of red chilli and tarragon and little leaves of chervil; set these with a little more aspic, and fill the moulds with the above mixture; leave till cold. When required just dip them into hot water, and turn them out on to a clean cloth to absorb any moisture; dish them round the lower border of rice as directed.

Eggs In Chaudfroid A La Bressoire Oeufs En Chaudfroid A La Bressoire

Take some little copper egg moulds and thinly line them with liquid aspic jelly, garnish the top of each mould with a little round of truffle, and arrange little diamond shapes of the same all round it; place a sprig or two of chervil towards the bottom of the mould, and set the garnish with a little aspic; then line the moulds again with Aspic cream (vol. i.), and fill them up with the ragout; leave them till set, then dip each mould into hot water, turn out the eggs, and dish them up on a border of aspic jelly made in a piccolo mould; place in the centre of the border a Lettuce salad (see recipe), and a little chopped aspic jelly; arrange another egg on top of this, and serve for a luncheon or second course dish, or for any cold collation.