[1691—CHAUD-FROID FELIX FAURE]
Raise the [suprêmes] of a fine pullet; cut them in two in the thick part, without separating them, and slightly flatten them. Lay them on a piece of linen; season them; and, on one of their halves, spread a layer of foie-gras purée thickened with a little chicken forcemeat. Upon this layer set some rectangles of raw foie gras, one-third in. thick; cover with purée, set some slices of truffle upon the latter; coat again with purée; moisten with white of egg, and over the whole press the other half of the [suprême]. Wrap each [suprême], prepared in this way, in a piece of muslin; poach them in a moderate oven, after having moistened them to within half their height with chicken stock; and leave them to cool in their cooking-liquor under slight pressure.
This done, take off the muslin, and cut each [suprême] into ten or twelve medallions. Envelop each medallion in a [mousse] of chicken made with the meat of the poached eggs, and leave to set. Then coat each medallion with white chaud-froid sauce, and deck each with a fine slice of truffle.
[Clothe] a dome-mould with a fine chicken jelly, and decorate it with slices of truffle; put the medallions inside, proceeding as for an aspic, and leave to set.
When about to serve, turn out on a serviette.
[1692—CHAUD-FROID DE POULARDE A LA GOUNOD]
Raise the [suprêmes] of a poached pullet, and cool them under pressure.
[534]
]Then cut them into rectangles of equal sizes; and, if necessary, bisect them in the thickness.
Prepare a slab of [mousse] (made from the legs and the trimmings), twice as thick as the rectangles. Smoothen this [mousse] neatly, and put it in the refrigerator that it may get firm. This done, cut it into pieces exactly equal in size to the [suprêmes]; to do this, all that is necessary is to stick the latter on the [mousse] by means of jelly.
Now coat each [suprême] garnished with [mousse] with white chaud-froid sauce, and decorate with a bar of notes, imitated with truffles.