Have ready buttered a large raised pie mould,[11] make also a paste with five pounds of flour mixed with a pint and a half of hot water in which you have dissolved a pound of fresh butter, work the paste very smooth with the hand; when cold line your mould with it three quarters of an inch in thickness, and bringing it more than an inch above the top, reserving the trimmings for a cover, line the inside of the pie with forcemeat (No. 120) half an inch in thickness; then have ready larded with fat bacon four pounds of lean veal, which you have cut in pieces the length of the interior of your pie and two inches square, which place in a stewpan, with a quarter of a pound of butter, well seasoned with pepper, salt, and four bay-leaves, and pass them twenty minutes over the fire until well covered with their own glaze; use them when cold, pouring the gravy from them into the pie; have also two pounds of cooked ham, fat and lean, which cut as near as possible of the same size as the veal, lay two pieces of the veal at the bottom of the pie with a piece of ham between, cover with the forcemeat, and proceed in like manner till you have filled the crust, finishing as a dome above the edges of the pie, which raise gracefully with your fingers, and crimp with a pair of paste pincers, after having placed on a cover of paste a quarter of an inch in thickness, making a hole at the top; then lay an oval piece upon the top to form a lid, which ornament with leaves or as fancy directs, bake five hours in a slow oven, then cut off the lid, lay an oval piece of tin (made for that purpose) upon the meat, upon which place a four pounds weight, let remain till the pie is cold, then take out of the mould, glaze the top and garnish with chopped aspic and croutons of the same; serve either with or without the cover. By filling the pie with strong gravy upon taking it from the oven, shaking it well, you will have no occasion to open or press it to carve it, then it must be cut in thin slices through crust and all.
No. 1000. Cotelettes de Veau à la St. Garat.
Cut six nice cotelettes from a neck of veal, of a nice shape, lard them through and through the fillets with thickish pieces of fat bacon and cooked tongue, place them in a sauté-pan, and cover with a good veal stock, stew gently over a slow fire till tender, lay them flat in a dish, pour their stock over, then lay another dish upon them and press lightly till cold, have six moulds the shape and large enough to contain a cotelette, have also some aspic jelly (No. 1360), pour a little in each mould about a quarter of an inch deep, place them on a dish of ice, and when partly set form a rosette or star upon each, with fillets of hard-boiled white of egg and truffles, cover them with a little more aspic to keep them in their places, and when set firm lay a côtelette upon each, fill the moulds up with aspic and place them on the ice till firm, then dip them in hot water and turn them out on your dish, one to follow the other in a circle, if no moulds place them in a sauté-pan, cover them with aspic, and when set turn them out upon a cloth by dipping the bottom of the pan in warm water, and with the point of a knife cut them out of equal sizes.
No. 1001. Côtelettes de Veau à la Princesse.
Cut, braise, and press six côtelettes as above, make a good sauce mayonnaise à la gelée (No. 1361), and when getting stiff dip each côtelette in so that it is well covered, and place them in a dish upon the ice, dress salad in pyramid in the centre of a flanc dish, against which lay the côtelettes with a small paper frill upon the bone of each, garnish round with croutons of aspic (No. 1360).
No. 1002. Riz de Veau à la Chinoise.
Lard six small sweetbreads as directed for the entrée (No. 671), which braise, keeping them a very light colour, when cold have some very white aspic (No. 1360), and six small plain round moulds; cover the bottoms of the moulds a quarter of an inch deep with aspic, when partly set garnish round with rows of stoned olives and pickled mushrooms, or pieces of beetroot, boiled carrots, turnips, &c., according to fancy, and make a star or rosette of whites or hard-boiled eggs in the centre, cover with a little more of the aspic and when set firm place in the sweetbreads (topsy-turvy) and fill up with aspic, have some rice well boiled and dry, (see No. 129), put it in a stewpan, with six pats of butter and some pepper and salt, when the butter is melted mix well together and place it to get cold on the ice, dress it in pyramid in the centre of a flanc dish, dip the moulds in warm water, and turn them out in an oval circle round the rice, placing a fine cabbage lettuce upon the top.
No. 1003. Cotelettes de Mouton braisé aux navets.
Cut, lard, and braise twelve mutton cotelettes as directed (No. 722), press them in their stock lightly like the veal cotelettes, when cold trim them of a nice shape, you have prepared a good poivrade sauce (No. 32), to which you have added half a pint of aspic (No. 1360), and when nearly cold dip in the cotelettes, holding them by the bones, until they are quite enveloped, dress them (when quite cold) upon a thin border of fresh butter, garnish with croutons of aspic, and serve a ragout of turnips (No. 93) cold in the centre.