N.B.—If desired, the collops need not be coated with chaud-froid sauce, but, in this case, they should be covered with aspic.
[472]
][1442—MOUSSELINES FROIDES DE JAMBON]
These [mousselines] are made from the same preparation as that used for the [mousse], and, but for the basic ingredient, which is not the same, they are treated after the manner described under “Petites Mousses de Homard” (No. [958]). To avoid needless repetition, therefore, the reader will kindly substitute the word ham for lobster in the recipe just referred to.
[473]
]CHAPTER XVI
POULTRY (VOLAILLE)
Although the term “poultry” (Fr. volaille), in its general sense, implies Turkeys, Geese, Ducks and Pigeons, just as well as Fowls, only the latter are meant, from the culinary standpoint, when the word “Volaille” appears on a menu.
Four qualities of fowl are recognised in cookery, and each plays its part, has its uses, and is quite distinct from the other three. We have:—
(1) Pullets and capons; usually served whole, either as relevés or roasts.
(2) Chickens, so-called “à la Reine”; used for [sautés] and chiefly for roasts.
(3) Spring chickens; best suited to [en cocotte] or grilled preparations.
(4) Chicks; served only [en cocotte] or grilled.