Comprising Chartreuse, d la Parisiene. Chartreuse, d la Cardinal.

d la Belle Vue.

790. Chartreuse, A La Parisienn E

First prepare some quenelle force-meat (No. 242), with the fillets of three fowls; trim the tails of sixty boiled crayfish, trim also eight inner or minion fillets of fowls, and then simmer these in a little clarified butter and lemon-juice over the fire till they are done; then put them on a plate covered with thin layers of fat bacon, to keep them moist, until they are wanted for further use.

Next butter a large-sized charlotte-mould, and dispose round the inner angle of the bottom a close border of crayfish-tails; while up the sides of the mould, some long strips, or pipes, of black truffle (cut out with a tin vegetable cutter), must be arranged alternately with the prepared fillets of fowls, so as to form a decoration representing the "Grecian-key border;" round the top of this, which, when the mould is turned upside down, forms the base, place another close border of crayfish tails; after which, the bottom and sides of the chartreuse must be lined with a coating of the prepared quenelle force-meat, thus: - Butter a circular piece of paper, cut exactly to the size of the mould, and spread thereon a layer of the force-meat an inch thick; smooth this over with a knife dipped in hot water, and then, with great care, take hold of the sides of the paper with both hands, and turn it upside down into the mould : pass the bottom of a small bain-marie filled with hot water over the paper, that the butter may become melted, by which the paper will be easily removed. Next, cut three pieces of paper to fit in with each other, so as effectually to line the mould; butter these, and then spread them with force-meat, as directed for the bottom piece, and apply them in the same way. 17

Then smooth the cavity with a spoon dipped in hot water, and fill it to within an inch of its surface with a thickly-garnished ragout a la Toulouse, cold (No. 187). Cover in the top with force-meat, leaving the piece of paper on, and keep the chartreuse in a cool place till within two hours of dinner-time. It should then be put to steam in a deep stewpan, containing sufficient water to reach nearly half way up the mould. The water must be kept continually boiling by the side of a slow fire, and the stewpan covered with its lid containing live embers of charcoal.

When the chartreuse is done, turn it out of the mould carefully into its dish; cover the top with a border of button-mushrooms, placed near the edge, and in the centre put a star, formed with eight very small fillets of fowl, decorated with black truffles (previously turned in the form of a crescent, on a buttered sauta-pan, covered with very thin layers of fat bacon, and gently simmered in the oven for three minutes) ; garnish the base of the chartreuse with some thin Toulouse ragout, glaze the sides lightly, and serve.

791. Chartreuse, A La Belle-Vue

Butter smoothly the inside of a plain cylinder mould, and dispose round the bottom and sides a bold decoration, formed with black truffles and red tongue; after which carefully fill up the interior of the mould with some very delicate quenelle force-meat, prepared from the fillets of three partridges. About an hour before dinner-time, the Chartreuse must be put on to steam, as in the foregoing case ; when done, turn it out on to its dish ; fill the centre with a ragout of scollops of fillets of partridges, with the addition of some prepared truffles, cocks'-combs, and kernels in a rich Maderia sauce (No. 8) ; glaze the chartreuse, and serve.

792. Chartreuse, A La Cardinal

First, trim the fillets of three pairs of soles, and contises them with scollops of the outside part of lobster-tails. Prepare some lobster quenelle force-meat (No. 246), in which mix the fillets of two whitings. Then, butter the inside of a plain charlotte-mould, and dispose therein the prepared fillets of soles, as represented in the annexed illustration; next, line the bottom and sides of the chartreuse with some of the lobster force-meat, in the same way as directed for the chartreuse a la Parisienne; fill the cavity with a Parisian ragout (No. 303), the sauce of which must be kept stiff, and used cold for this purpose; cover in the top with a layer of force-meat, and steam the chartreuses for one hour and a half; when done, place it upside down on its dish, and draw the mould off carefully, in order to avoid disturbing the fillets. Garnish the edges of the chartreuse with a close border of small round truffles, and in the centre arrange a neatly-formed group of trimmed crayfish-tails, previously warmed in a little glaze and lobster coral butter; pour some Parisian ragout (No. 203) round the base, and serve.