¼ teaspoon peppercorns
Flour
Salt and pepper
Sherry wine
Remove breasts and legs from birds, season with salt and pepper, dredge with flour, and sauté in butter. To butter in pan add vegetables and peppercorns, and cook five minutes. Separate backs of birds in pieces, cover with cold water, add vegetables, and cook slowly one hour. Drain stock from vegetables, and thicken with flour diluted with enough cold water to pour easily. Season with salt, pepper, and wine. If not rich enough, add more butter. Allow one bird to each individual dish, sauce to make sufficiently moist, and cover with plain or puff paste, in which make two incisions, through which the legs of the bird should extend.
Aspic Jelly
| Carrot | 2 tablespoons each, cut into cubes |
| Onion | |
| Celery | |
| 2 sprigs parsley | |
| 2 sprigs thyme | |
| 1 sprig savory | |
| 2 cloves | |
| ½ teaspoon peppercorns | |
| 1 bay leaf | |
| ⅞ cup white wine | |
| 1 box gelatine | |
| 1 quart White Stock for vegetables and white meat, or | |
| 1 quart Brown Stock for dark meat | |
| Juice 1 lemon | |
| Whites 3 eggs | |
Aspic jelly is always made with meat stock, and is principally used in elaborate entrées where fish, chicken, game, or vegetables are to be served moulded in jelly. In making Aspic Jelly, use as much liquid as the pan which is to contain moulded dish will hold.
Put vegetables, seasonings, and wine (except two tablespoons) in a saucepan; cook eight minutes, and strain, reserving liquid. Add gelatine to stock, then add lemon juice. Heat to boiling-point and add strained liquid. Season with salt and cayenne. Beat whites of eggs slightly, add two tablespoons wine, and dilute with one cup hot mixture. Add slowly to remaining mixture, stirring constantly until boiling-point is reached. Place on back of range and let stand thirty minutes. Strain through a double cheese-cloth placed over a fine wire strainer, or through a jelly bag.