No. 1027. Salade de Volaille.
Roast a poularde or large fowl in vegetables; when done and quite cold cut it into ten fine pieces, place it in a basin, with a large onion sliced, a little oil, vinegar, pepper, and salt, toss them over occasionally, allowing them to remain an hour; you have dressed a border of hard-boiled eggs upon a thin border of butter, garnish round with half slices of cucumber, gherkins, and beetroot, and place a fillet of anchovy upon each piece of egg, fill the interior with salad cut rather fine, upon which build the pieces of fowl in pyramid, (dipping each piece into the sauce,) the best pieces at the top, and just as you send it to table sauce over with a sauce mayonnaise (No. 1363).
No. 1028. Salade de Filets de Poularde à la Brunow.
Gut the flesh from a poularde into slices as near as possible the size of half-crown pieces, cut also some slices of cucumber, which stew in white stock with a little sugar till quite tender; when done drain upon a sieve, and add them to the slices of fowl, also a few peas well boiled, if in season; put a pint of bechamel sauce (No. 7) in a stewpan, with a pint of aspic (No. 1360) and a little sugar, boil altogether until rather thick, keeping it stirred, then add the blanquette of fowl with the vegetables, shake the stewpan round and pour the whole into a sauté-pan, which place upon the ice; when quite set dip it in warm water and turn it out on a clean cloth, cut it in middling-sized pieces of a diamond shape and dress upon a salad prepared as in the last; dress them in crown and sauce tartare (No. 38) in the centre, making the sauce white by using English mustard instead of French, and adding a spoonful of whipped cream.
No. 1029. Poulets Printaniers à la Masaniello.
Bone two spring chickens without opening them at the back, have some good veal forcemeat (No. 120) and an ox-tongue well boiled, which cut into two pieces, trim them and place one piece in each chicken, fill the remaining space up with forcemeat, tie them in a thin cloth and stew them an hour or rather more in good veal stock (No. 7), lay them on a dish breasts downwards and press them lightly, place a little aspic (No. 1360) at the bottom of a plain oval mould large enough to contain one of the chickens; when it sets lay in the chicken and cover with more aspic, dip the other chicken into a sauce béchamel à la crème (No. 56); when the sauce is about half cold and quite set place a croustade of bread (representing a fishing-boat) in the centre, with a chicken on each side; having turned out the one in the aspic, stick three atelettes in the croustade ornamented with a large quenelle de volaille, a truffle, and a cockscomb; sauce round with a very white mayonnaise sauce. The mast in the croustade must be made of pâte d’office (see plate containing the designs for croustades).
No. 1030. Moule d’Aspic à la Royale.
Cut the flesh from the breast of a poularde or large fowl into slices the size of half-crown pieces as near as possible, cut also a large truffle in slices, have about twenty very white button mushrooms, and ten dressed cockscombs, boil a quart of sauce béchamel (No. 7) with a pint of aspic, keeping it stirred until rather thick, add a little sugar and the above ragout, shake the stewpan round and pour the whole into a sauté-pan, which place upon the ice till firm, dip the pan in warm water and turn it out upon a clean cloth,—it should be about a quarter of an inch in thickness,—with an oval cutter an inch and a half long and one broad, cut it into as many pieces as possible; have ready a flat round mould with a cylinder, put a little aspic at the bottom, which decorate with whites of eggs (hard-boiled) and truffles, place it on the ice and when set dress in the fillets in crown, fill the mould with the aspic, keep it on the ice till ready, when dip the mould in warm water and turn it out upon your dish.
No. 1031. Galantine de Faisan aux truffes.
Bone two pheasants if for a flanc, one if for a cold entrée, lay it out before you and proceed exactly as for a galantine of turkey, only using the forcemeat for game (No. 123) as directed, and fillets of hare or rabbit instead of veal, braise and press the same, allowing for the difference in size, serve garnished with aspic (No. 1360) chopped and in croutons.