Old method of dishing: Formerly, chaud-froids were dished on a cushion of bread or rice, placed in the middle of a border of jelly; and, between each piece, cocks’ combs and mushrooms, covered with chaud-froid sauce or jelly, were set.
They were also dished on stearine tazzas, made in special moulds; but these methods, however much they may have been honoured by old cookery, are generally scouted at the present day.
The method of dishing detailed hereafter is steadily ousting them; it allows of serving much more delicate and more agreeable chaud-froids in the simplest possible way, and was inaugurated at my suggestion at the Savoy Hotel.
Modern method of dishing: Set the decorated pieces, coated with chaud-froid sauce, side by side on a layer of excellent aspic jelly, lying on the bottom of a deep square dish. Cover them with the same aspic, which should be half melted, and leave to set. When about to serve, incrust the dish in a block of carved ice, or surround it with the latter fragmented.
[533]
]This procedure allows of using less gelatinous products in the preparation of the aspic, and the latter is therefore much more delicate, mellow, and melting.
[1690—POULARDE EN CHAUD-FROID A L’ÉCOSSAISE]
Having poached and cooled the pullets, raise the [suprêmes], and cut each into three or four collops. Garnish these collops, dome-fashion, with a [salpicon] consisting of the meat cut from the carcass, combined with an equal quantity of salted tongue and truffle, and cohered with reduced chicken jelly.
Coat these collops with white chaud-froid sauce; sprinkle them immediately with very red tongue, truffle, gherkins, and hard-boiled white of egg; all chopped, mixed, and glazed with jelly.
Now set the collops in a deep, square silver dish, alternating them with oval slices of salted tongue.
Garnish their midst with a salad of French beans, cut lozenge-form and cohered with aspic.