Meanwhile, raise the chicken’s fillets and cut them into wide and thin collops, after having cleared them of skin. Cover each collop with a slice of truffle dipped in good, half-melted jelly, and with them line the bottom and sides of a timbale-mould, already [clothed] with jelly and incrusted in ice.
Then completely bone the chicken; finely pound the remainder of its meat as well as the skin; rub the whole through a fine sieve, and add the resulting purée to the prepared sauce. Mix the whole well, and fill the mould with it. Allow to set well, and turn out on a cushion of rice surrounded by fine [croûtons] of jelly.
N.B.—By substituting young ducks, young pigeons, or some kind of game such as pheasant, woodcock, &c., for the chicken, this recipe may be applied to any piece of poultry or game.
[1710—SUPRÊME DE VOLAILLE JEANNETTE]
Poach a fowl; let it cool; raise its [suprêmes], and cut each into four collops, trimmed to the shape of ovals. Coat these collops with white chaud-froid sauce, and decorate them with tarragon leaves, [blanched], cooled, well-drained and very green.
Let a layer of aspic jelly one-half in. thick set on the bottom of a timbale or a square dish; upon this layer set some slices of foie-gras Parfait, cut to the shape of the collops, and place one of the latter on each slice of the Parfait. This done, cover with fine half-melted chicken jelly.
When about to serve, incrust the dish or the timbale in a block of carved ice.
[541]
][1711—MOUSSE DE VOLAILLE FROIDE]
The carefully boned and skinned meat of a poached fowl may be used in the preparation of this [mousse], but a freshly-roasted fowl, scarcely cooled, is preferable; the latter’s flavour being more delicate and more distinct.
The quantities and the mode of procedure for cold fowl [mousse] are those given under “mousse de tomates” (No. [814]).