With the meat of three legs, prepare a chicken [mousse], and mould it in a dome-mould. When the [mousse] is set, turn it out on a dish, and place the wings all round, fixing them on the [mousse], with their points upwards, by means of a little half-set jelly.
Cover the [mousse] on top, and the gaps between the points of the [suprêmes] with chopped truffle and chopped tongue, laid alternately. In the middle of the [mousse], set a fine, glazed truffle, pierced by a small [hatelet].
[1705—ASPIC DE POULET A L’ITALIENNE]
[Clothe] a border mould with aspic jelly, in accordance with the procedure described under “Aspic de Homard” (No. [954]), [538] ]and decorate it with large slices of truffles. Fill the mould with a coarse [julienne] of chicken fillets, salted tongue and truffles, spread in successive layers and besprinkled with cold, melted aspic.
When about to serve, turn out the aspic on a very cold dish; set a salad “à l’Italienne” in its midst, and serve a Rémoulade sauce separately.
[1706—ASPIC DE POULET A LA GAULOISE]
[Clothe] an ornamented mould with jelly, and decorate its bottom and sides with truffles. Fill it with successive and alternate layers of: aspic jelly, collops of chicken fillets, cocks’ combs coated with brown, chaud-froid sauce, fine cocks’ kidneys, coated with white chaud-froid sauce, and slices of salted tongue cut into oval shapes.
When about to serve, turn out, and surround with fine [croûtons] of aspic.
[1707—MÉDAILLONS[!-- TN: acute invisible --] DE VOLAILLE RACHEL]
Prepare some chicken [suprêmes] as explained under “Chaud-froid Félix Faure” (No. [1691]