Farce For Chicken A La Chanceliere

Take, for two poulardes, four pounds of fresh fat and lean loin of pork, and free it from skin and sinews; also three pounds of fillet of veal, and three dozen bearded sauce oysters; pass these twice through the mincing machine or chop them very finely, then mix them in a basin with a half-pint of sherry, salt, and white pepper, the strained juice of two lemons, and three whole raw eggs; divide the mixture into portions, and place it on a well-wetted slab to about half an inch in depth, and make it quite smooth. Cut some very thin slices of French larding bacon, about nine or ten inches square and not quite a quarter of an inch thick; place these on the farce, and spread a layer of pate de foie gras all over it, about a quarter of an inch thick; sprinkle over this a little sherry and a little sliced truffle, pressing the latter well into the foie gras; then roll up the farce from the end in the form of a jam roll pudding, using a little cold water for the purpose, and use for stuffing any boned raw birds.

Tomatoes For Chickens A La Chanceliere

Take some very tiny raw tomatoes; cut off the tops, and scoop out the seeds; season them with pepper, salt, lemon-juice, and salad oil, and fill them up with Tartare sauce (vol. i.), using a bag and pipe for the purpose; keep on ice till wanted for use.

Timbals For Chicken A La Chanceliere

Line some little timbal-moulds thinly with aspic jelly, garnish the tops with a little cut truffle, fill up with pate de foie gras, setting it with a little aspic jelly, and place the moulds aside till set; then dip into hot water, and turn out. Arrange these on the dish as shown in the engraving.

Chicken Au Reveil Poularde Au Reveil

Take a nice cleansed poularde, truss it for boiling-, rub it well with lemon juice and sprinkle it with salt, place a strip of fat bacon on the breast, and tie the bird up in a piece of buttered muslin, then put it into a stew pan with two or three sliced onions, one carrot, one turnip, and a strip or two of celery; cover with light stock or water that is seasoned with lemon juice and salt; bring this to the boil, and simmer gently for one hour; then take up the bird, remove the muslin and bacon, and dish up the poularde on a puree of potatoes (vol. i.); cover with Cheese Cream sauce (see recipe), arrange some little tongues, as below, around the poularde, as shown in the engraving, and garnish each end of the dish with cooked artichoke bottoms and braised onions. Ornament the top of the bird with two hatelet skewers and serve hot for a remove for dinner or luncheon. Turkey or pheasant can be served in the same way.

Tongues For Chicken Au Reveil

Butter some little tongue moulds, sprinkle them with a little raw chopped parsley, and till them with the farce as below, using a forcing bag and small plain pipe for the purpose; stand the moulds in a tin on a fold of foolscap paper, surround them with boiling water to three-parts their depth, watch the water reboil, then draw the pan to the side of the stove and let the contents poach for fifteen minutes; then turn out the tongues and use as directed above. For the farce take half-a-pound of lean cooked ham or tongue and pound it till smooth, then pound six ounces of Panard (vol. i.) with one large tablespoonful of thick Bechamel sauce (vol. i.), one ounce of butter, a dust of cayenne, a few drops of carmine, and a large table-spoonful of sherry; mix in three raw eggs, rub through a wire sieve, and use.