Do not serve until twenty-four hours have elapsed, and clear of grease as directed under “Poularde au Champagne” (No. [1688]).
Serve the [terrine] in a block of ice, or on a dish with broken ice all round.
[1702—TERRINE DE POULARDE EN CONSERVE]
Prepare the pullet as explained above, and put it in a box just large enough to hold it. Seal up the box; mark the top with a bit of tin; put it in a stewpan with enough water to cover it, and boil for two hours.
This done, withdraw the box and cool it, placing it upside down, that the grease may be at the bottom and the breast coated with jelly.
[1703—AILERONS DE POULET A LA CARMÉLITE[!-- TN: acute invisible --]
Poach a chicken à la Reine; let it cool; raise its [suprêmes] and leave the humerus bones attached, after having duly cleared them of all meat; skin the [suprêmes], and coat them with a little jelly.
Garnish a timbale, just large enough to hold the two wings, half-way up with crayfish [mousse]. Upon this [mousse], set the two [suprêmes], opposite one another, and between them set a row of shelled and trimmed crayfishes’ tails, cooked as for bisque. Cover the whole with a succulent half-set chicken jelly, and place in the refrigerator for two hours.
[1704—AILERONS DE POULET LADY WILMER]
Poach three fleshy, spring chickens, taking care to have the [suprêmes] just cooked. Leave to cool, and raise the wings as in the preceding recipe, trim them and coat them with jelly.