Tongues For Chicken A La Viennoise

Line some little tongue moulds with liquid aspic jelly, garnish with tiny sprigs of chervil, set with aspic, fill each with the puree prepared a- below, leave them in a cool place till set, then dip them into warm water, turn out on to a cloth and use. For the puree take six ounces of lean cooked ham or tongue. one tablespoonful of Tomato sauce (vol. i.), one hard-boiled yolk of egg, a dust of coralline pepper and a few drops of carmine; pound together till smooth, then mix with it a quarter-pint of oyster liquor, the same quantity of strong well-flavoured stock that has been mixed with a quarter-ounce of gelatine and half a wineglassful of sherry: rub through a fine hair sieve before setting, then slightly dissolve and mix with a tablespoonful of thick cream and use when beginning to set.

Roast Chicken A La Biarritz Poularde Rotie A La Biarritz

Pick, singe, and bone a nice poularde, and season it inside with pepper and salt, finely-chopped parsley, a very little chopped eschalot, and a good sprinkling of finely-chopped lean cooked ham; then prepare an Oyster Souffle mixture for farcing (see recipe), and fill up the poularde with it; sew it up with a needle and cotton and truss as for roasting, rub all over with warm butter or dripping, put a greased paper z 2 over, place it in a well-greased baking-tin, and cook in a moderate oven for an hour, or if the bird is a large one, for an hour and a quarter, keeping well basted while cooking. Take up on a hot dish, remove the papers and trussing strings, arrange four hatelet skewers in it as in engraving, and serve with Biarritz sauce round the base, and use for a remove for dinner or luncheon. Always serve while quite hot.

Chicken A La Financiere Poularde A La Financiere

Pick, singe, and trass a poularde, and lard the breast with lardons of fat bacon, then trim these evenly with a pair of scissors, place the poularde in a stewpan to braise (vol. i. page 180), cover the breast of the fowl with a piece of buttered paper; put a cover on the pan, place it on the stove, and allow the contents to fry together for fifteen minutes, then add a quarter of a pint of good stock, re-cover the pan, and place it in a rather quick oven for about one hour, keeping well basted over the paper with the stock and add more stock, as that in the pan reduces. When cooked remove the chicken from the pan and put it on a baking-tin, brash over with a little warm glaze and return to the oven for about ten or twelve minutes to crisp; strain the gravy from the fat, then add the gravy to about three-quarters of a pint of good Brown sauce (vol. i.), and boil together with two or three fresh mushrooms, keeping skimmed while boiling; when reduced about one-fourth part, pass through the tammy cloth; reboil, pour round the chicken and garnish with Financiere garnish that has been heated in the bain-marie and arranged on hatelet skewers and serve for a remove. The Financiere is kept ready for use in bottles.