Chicken A La Toulouse Poulet A La Toulouse

Take a picked, singed, and cleansed chicken or poularde, well rub it with lemon juice, truss it for boiling, place it in a buttered cloth, and put it into a saucepan, as for 'Boiled Chicken, Champagne Sauce'; when cooked, take up, remove the paper and strings, pour a rich Veloute sauce (vol. i.) all over it; garnish with Financiere and sliced truffles, slices of tongue, chicken quenelles, prepared as below, and cooked button mushrooms. Place some hatelet skewers in the fowl, and serve for luncheon, dinner, or as a remove.

Quenelles For Chicken A La Toulouse

Pound a quarter of a pound of raw chicken till smooth; then pound three ounces of panard with half an ounce of butter, a little salt and white pepper, and a dessertspoonful of Bechamel sauce (vol. i.); add the latter to the meat with two whole raw eggs, and rub through a fine wire sieve; put into buttered quenelle tins that are masked alternately with chopped green parsley and chopped cooked ox tongue; poach for fifteen minutes in boiling water; take up on a cloth, and use.

Chicken And Little Tongues A La Viennoise Poularde Et Petites Langues A La Viennoise

Take a nice white fowl, picked, singed, and boned, with the exception of the bottom part of the back and legs and wings, turn the bird inside out, season with chopped parsley, salt, and coralline pepper, then turn it back into its natural form, and farce it from the neck end with the farce prepared as below; sew up the opening, take off the feet, skin them and return to the bird, having trimmed and shortened them at the bone; rub the bird well all over with butter, wrap it in a well-greased paper, place it on a baking-tin, and roast it-in front of the fire for forty to fifty minutes, according to the size of the fowl; keep it well basted while cooking, and when a nice golden colour, take up and set aside till cold. Then mask it over with brown and white Chaudfroid sauce (as in engraving), garnish with Aspic cream (vol. i.) that is cut with a fancy cutter, and sprigs of chervil and French red chilli, setting the garnish with a little more aspic jelly. Dish up on a bed of chopped aspic, garnish round with the little prepared tongues, arrange here and there some Financiere on hatelet skewers, arrange between these some blocks of aspic and any nice vegetables, seasoned with salad oil, tarragon vinegar, chopped eschalot, salt and coralline pepper, and serve for a ball supper or for any cold collation.

Farce For Chicken A La Viennoise

Pass one pound of veal, rabbit, or chicken, and one pound of lean raw pork or bacon through a sausage machine, then rub it through a coarse wire sieve and mix in a basin with two wineglassfuls of cooking sherry, twelve raw bearded sauce oysters cut in dice shapes, a saltspoonful of Marshall's Coralline Pepper, one chopped eschalot, two ounces of lean cooked ham or tongue, a little salt, two whole raw eggs and a teaspoonful of finely chopped parsley. Mix together and use.