1237. Chickens, A La Belle Vue

Truss two chickens or fowls for broiling, and braize them in white broth in the usual manner; when done, set them to cool, and mask them completely with some reduced Bechamel sauce (No. 5), in which should be mixed a fourth part of aspic-jelly. Previously to saucing the chickens, the Bechamel thus prepared must be stirred in a stewpan imbedded in rough ice, until it just begins to get firm; it should then be immediately poured over the chickens; these should be decorated, upon the breast with black truffles or red tongue, and placed upon their dish with a trimmed and glazed tongue in the centre ; ornament them by placing a roll of chopped aspic-jelly round the base, then outside this, some bold croutons of aspic-jelly, and serve.

1238. Lamb-Cutlets, A La Princesse

These must be prepared, in the first instance, in the same way as cutlets of veal a' la Dreux (No. 890) : then braized, pressed and trimmed. Next, cover the bottom of a sautapan with some bright aspic-jelly, not quite a quarter of an inch deep; when this has become set firm by cooling, place the cutlets flat upon it, in circular order, then run a little aspic-jelly over them, just enough to cover them, and place the sautapan in ice to set the jelly; as soon as this has become quite firm, use a tin-cutter (in the form of a cutlet) dipped in hot water, to stamp the cutlets out; dish them up in close circular order upon a little aspic-jelly, placed on the bottom of the dish, to raise the cutlets, and garnish the centre with a well-prepared Macedoine of vegetables (No. 143), tossed in some bright aspic-jelly, instead of sance; ornament the base with a border of bold croutons of jelly, and serve.

1239. Fillets Of Fowl, A La Victoria

Prepare the fillets of three young fowls as for a Supreme (No. 989) ; when they have been simmered, drain them upon a napkin, and put them in press between two dishes; when cold, trim them neatly, dip each fillet either in some Supreme (No. 58) or Bechamel (No. 5), mixed with one-fourth part of aspic-jelly, place them with the smoothest side uppermost in a dish or sautapan, and set them on some rough ice. Next, cover the bottom of a large sautapan with some bright aspic-jelly, to the depth of about the eighth of an inch ; when this has become firm, by cooling on the ice, place the fillets upon it in circular order, and decorate the upper part of each with black truffles; the fillets must then be covered with a little bright aspic-jelly, to produce the same thickness upon the upper surface as the under. While this is going on, a border of vegetables should be prepared as follows: first cut some carrots and turnips with vegetable cutters as for a chartreuse, and boil them separately in broth; prepare also some French-beans or asparagus-heads and green-peas, which, when boiled, must be used to ornament a border-mould in exactly the same manner as a chartreuse: observing that each piece of vegetable must be first dipped in some aspic-jelly, previously to its being placed in the mould. When the mould is lined, the void left must be filled up with some sort of vegetables cut smaller, and tossed in aspic-jelly, seasoned with a little mignionette-pepper and salt, a very little salad-oil and tarragon vinegar; it must then be imbedded in pounded rough ice, until set quite firm. The border should now be turned out upon its dish, and the fillets of fowls, previously stamped out with a tin-cutter dipped in hot water, must be placed on the top of the border, in close circular order, each one over-laying the other; fill the centre of the entree with a copious Macedoine of vegetables (No. 143), tossed in a little glaze and aspic-jelly; garnish the base of the entree with bold croutons of jelly, and serve.

Or, when the border is dished up, fill the center with the Mace doine, and place the fillets, with the broad ends resting full on the top of the border; thus causing the pointed ends to meet at the summit; crown this with a bouquet of chopped jelly, insert a narrow slip of red tongue, cut in the form of a cock's-comb, between each fillet, and place an angular crouton of jelly so as apparently to support the tongue : garnish the base with croutons of jelly, and serve.