The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery / With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

No. 942. Dindonneau truffé à la Périgord.

This dish is sometimes served as a roast in the second course, but very seldom in this country. Proceed exactly as for the remove (No. 524), but choose a very small turkey, for what would look noble in the first course would appear vulgar in the second.

No. 943. Dindonneau farci.

Have a young turkey, but do not let its weight exceed six pounds, have ready one pound of veal forcemeat with which mix six truffles in small dice and half a pound of fat livers previously blanched, season well, then stuff the breast and interior of the turkey, fasten the skin over to the backbone, (but not too tight,) with a packing-needle and string, and roast in vegetables as for the removes; about a quarter of an hour before it is finished take the vegetables from it, and place it closer to the fire to take a nice gold colour; serve with a little gravy in the dish. It will require one hour to roast.

No. 944. Roast Turkey à l’Anglaise.

Have a young turkey, stuff the breast with some veal stuffing (No. 127), roast it plain as directed, and serve with a little gravy and water-cresses; a few small country sausages broiled very crisp should be handed round the table.

No. 945. Turkey Poults.

Turkey poults, so called from being used when about the size of a large poulet, are trussed with the legs turned at the knuckle and the feet pressing upon the thighs, the neck is skinned and the head fixed under the wing; roast them the same as directed for turkeys, about twenty-five minutes or half an hour, according to their size, and in the same modes, but they are usually served, one larded and the other barded, with gravy and water-cresses in the dish.

No. 946. Chapon rôti au cresson.

Roast and serve a capon in any of the ways directed for turkeys, roast of a nice gold colour and serve with water-cresses round; a capon weighing five pounds requires about three quarters of an hour to roast. Poularde au cresson exactly as above.

No. 947. Poularde à la Demidoff.

Put a pint and a half of sauce béchamel (No. 7) in a stewpan, place it over the fire and reduce until becoming thick, keeping it stirred, then add twenty dressed cockscombs and twelve small French truffles, season with a little pepper, salt, and grated nutmeg, take it off the fire and stir in two yolks of eggs very quickly, stir it another minute over the fire to set, and put it away to get cold, then have a nice poularde trussed with the legs turned inside, cutting off the feet, which stick into the apertures where you turned in the legs, fix them in with string and a packing-needle, as also the legs and wings, using no skewers, and giving the poularde a handsome appearance, take out the breast-bone, stuff the poularde with the above preparation, roast it in vegetables as for the removes; when nearly done take away the vegetables and give it a nice colour; have ready the following sauce: put a pint and a half of white veal stock in a stewpan, with six spoonfuls of bechamel sauce, and reduce it to a white demi-glace, then add a little sugar and four spoonfuls of good cream; sauce round and serve.

No. 948. Poularde rôti à la Stäel.

Roast a nice poularde in vegetables as above, when nearly done take away the vegetables, let it turn a few minutes before the fire, then rub it all over with butter, have some bread-crumbs and flour mixed together in a flour-box, which shake over the poularde by degrees whilst roasting, it will form a white crust over, take it up and serve with a demi-glace de volaille (No. 6) under.

No. 949. Poulet rôti.

For a dinner of four entrées you would require two fowls, but not too large, truss and roast them as directed for a turkey, judging the time required according to their size, serve with gravy and watercresses; they may be larded, barded, or served in any way mentioned in the foregoing receipts; a fowl weighing two pounds and a half would require half an hour roasting, or three quarters of an hour if larger.

No. 950. Spring Chickens.

Are served like fowls, generally plain roasted, but they may be larded or dressed à la Stäel (No. 948) as the poularde. Be particular in tying the legs upon paper to the spit, as directed for the turkey, as it so improves their appearance when roasted. About twenty-five minutes would be sufficient to roast them.

No. 951. Spring Chickens à la Forrester.

Truss them as directed for poularde (No. 947), but roast them quite plain, not very brown; have two good handfuls of very fresh water-cresses, pick off all the stalks, and one of small salad mixed well together, and completely cover the chickens with it, serve a little gravy on the dish with some separate, and a boat of bread sauce.

No. 952. Geese.

A green goose roasted plain and served with a little gravy is generally sent up for second courses; but if the larger ones are used they must be stuffed with sage and onions, but very few would choose such a thing for a roast second course, whilst green geese in their season are great favourites, truss them by cutting off the leg at the knuckle, and the wing at the first pinion, fixing them at the side with skewers to throw the breast up; a full-grown goose will take one hour to roast, but a green one not more than half an hour.

No. 953. Ducklings.

Make a very favourite roast in the London season, they must have good fillets, white and plump, and require to be a little more underdone than any other description of poultry; if too much done the fat catches and gives a rank flavour to the flesh, besides causing the fillets to eat dry, they are usually served plain roasted for a second course, but I have served them differently upon some occasions for the sake of variety, but it must be with a very thin sauce and one that invigorates the palate, although they never can be better than when served plain roasted, I shall here give one or two deviations; truss them by twisting the legs at the knuckles and resting the feet upon the thighs, cut the wing off at the first pinion, and run a skewer through the bird, fixing the pinion and legs with it, place them upon a spit and roast twenty minutes.

No. 954. Canetons au vin de Madère.

Roast them plain, but just before they are done shake a little potato-flour over them mixed with a little common flour, dress them on your dish, and have ready the following sauce: put three spoonfuls of chopped olives and one of chopped eschalots in a stewpan with two glasses of Madeira wine, reduce it a minute, then add half a pint of demi-glace (No. 9) with a little cayenne, sugar, and six spoonfuls of consommé, reduce it till it adheres lightly to the back of the spoon, then add the juice of half a lemon, sauce under and serve.

No. 955. Canetons au jus d’orange.

Roast two ducklings plain, and serve with a sauce au jus d’orange (No. 17) over.

No. 956. Canetons au jus d’eschalotte.

Roast as in the last and serve with a sauce au jus d’eschalotte (No. 16) under.

No. 957. Guinea Fowls.

These birds must be very young, for being naturally very dry, they are not eatable if more than twelve months old; they are generally larded or barded, and served plain roasted, rather well-done, they are trussed like the common fowls, and require nearly three quarters of an hour to roast.

No. 958. Pea Fowls.

These magnificent birds make a noble roast, and when young are very excellent, they are larded, plain roasted, and served with the tail stuck into them, which you have preserved, the head with its feathers being left folded up in paper and tucked under the wing; roast about an hour and a half, take the paper from the head and neck, dress it upon your dish with water-cresses and a border of tulips or roses round, and the gravy separate in a boat.

In large families where these volatile demi-gods are plentiful, I would recommend them to have one of the finest peacock’s tails mounted in silver, and made to easily fix upon the dish, by means of a slide, in which the fowl is served, it would look splendid upon table, and remind us of the ancient Roman banquets, where Lucullus, Tiberius, and Horace used to feast and sing their love.

No. 959. Pigeons

Are trussed as a fowl to roast, and served plain roasted, with a little gravy in the dish, or roasted with a vine-leaf upon the breast, over which you have tied a square piece of bacon, they will take a quarter of an hour to roast, but serve them with the bacon and leaf over; my new way of cooking them is to cut up a head or two of celery into very thin layers, lay some on the breast of each, and tie pieces of fat bacon over, roast and serve with a little gravy as usual; this method has been much approved of.

No. 960. Quails.

Eight quails are sufficient for a dish, they should be killed if possible forty-eight hours before dressing, draw and truss them by cutting off the wings at the first pinion, leaving the feet, and fixing the pinion of the wing and legs with a very small skewer; cover the breasts with vine-leaves, over which tie a thin square slice of fat bacon, then pass a long skewer through the pinions and thighs of each, tie them on a spit and roast them nearly twelve minutes at a convenient distance from a sharp fire of a nice gold colour, serve with a little gravy in the dish.

No. 961. Cailles à l’Eloise.

Prepare eight quails with the bacon and vine-leaves as before, then have a pig’s caul, cut it into eight square pieces and fold a quail in each, roast them a minute longer than in the last, and serve with a very thin sauce béchamel (No. 7) which you have finished with a spoonful of whipped cream under.

No. 962. Pheasants

For second course are usually served plain, you require two of them for a dish in a four entrée dinner, truss them the same as a fowl, leaving the head and neck on, which skin, and fix round at the side with the skewer you have fixed the wing and legs with; a middling-sized one will take about half an hour before a brisk fire, they are also good larded, or one larded and the other barded.

No. 963. Faisans à la Galitzine.

Roast a couple of pheasants, and when done cut the breasts in slices without detaching them; put six spoonfuls of consommé of game in a stewpan, with a piece of glaze the size of a walnut, boil two minutes, then add two pats of butter, a little cayenne pepper, and the juice of half a lemon, pour over and serve.

No. 964. Grouse

Are generally served plain roasted upon a piece of toast, with gravy separate in a boat; they may also be served à la Rob Roy, as directed for the Remove (No. 548), but two birds will be sufficient for a roast, truss them as you would a fowl to roast.

No. 965. Grouse à la Bonny Lassie.

Truss them rather roughly, roast them before a brisk fire rather underdone, if young a quarter of an hour will be sufficient, and serve them upon toast, crisp and well-buttered, made from brown bread, and serve with a rather thick and boiled melted butter (No. 71) over.

Grouse may likewise be served for a change with a thin sauce à l’essence de gibier, with which you may add a few truffles or mushrooms, but this will of course much depend upon the first course, or, at least, of what the first course consists, although, as I have before stated, they are better plain roasted; yet in some parts of the country where they are plentiful a change may be desired.

Ptarmigans

Are Swedish birds, but many are found in Scotland, much of the same species as grouse, and are very plentiful about the month of February; they are dressed precisely in the same way as the grouse. A curious anecdote of the celebrated Charles the Twelfth, relating to what he used to call a fête, or repas champêtre, gave me the idea of inventing the following roast, and calling it

Ptarmigan à la Charles the Twelfth.

Kill them by accident, pluck them immediately, draw them, and save the feathers and interior, put three guns in bivouac, and hang the ptarmigans on one side with string or green twigs, light a wood fire beneath, upon which put the feathers and interior, let remain, turning them the whole time, till done, and serve them au naturel, with a good bit of salt sprinkled over them; many people would object to this method, but the flavour is excellent to a scientific palate, and more so to a hungry stomach.

The anecdote is as follows: crossing a mountain in Sweden with a small part of his army, the King was unexpectedly attacked by a numerous body of Russians, and a skirmish took place, but the King was as usual victorious; having lost several of his braves, a search was made for them in the heather, where they found one hundred and fifty-one killed and thirty wounded, being fifteen of the enemy, two Swedish officers, one lieutenant, seven privates, one hundred and thirty ptarmigans, and twenty-five black cocks, all killed by accident, the birds were, by command of his Majesty, plucked and roasted, to the no small satisfaction of his troops, who were short of provisions at the time; so great was the treat that they hoped his Majesty would often repeat the fête champêtre.

No. 966. Black Cocks and Grey Hens.

These birds, like pheasants, must be well kept; they are excellent eating, and are usually served plain roasted, trussed like grouse, but may be served à la Stockholm as follows: lard one side of the breast, and cover the other side with vine-leaves and fat bacon, which tie on, roast from half to three quarters of an hour according to the size, and serve with toast under, and gravy in the dish.

No. 967. Partridges

Make a very nice roast, truss them in the same manner as directed for grouse, obtain them young if possible, the old ones although not the best for stewing eat much better dressed that way; four will be sufficient for a roast, put them upon the spit, and when the first course goes to table place them before a sharp fire fifteen minutes, or according to the size, and serve with a gill of clear gravy upon the dish and bread sauce in a boat; you may also lard or bard them with fat bacon, or lard two and bard two, allowing them a little longer to roast, it will give them a very nice appearance.

No. 968. Dun Birds

Are very seldom sent to table, but plain roasted is the usual way, and a little or no improvement can be made; serve them in a dish with gravy and a lemon separate, not too much underdone.

No. 969. Wild Ducks and Pintails.

Must not be too old, they require keeping two or three days or longer before they are dressed; they are trussed by twisting each leg at the knuckle, and resting the claws on each side of the breast, fixing them with a skewer run through the thighs and pinion of the wings (No. 953), rub the liver over the breasts, and roast them from fifteen to twenty minutes rather brown, serve three for a roast, as the breast is the only part eatable, a little gravy on the dish and lemons separate.

No. 970. Wild Ducks à la Chasseur.

Truss them as before, rub the liver over, and roast underdone, cut the breast in slices without detaching them, catch the gravy that escapes in a sauté-pan, add a piece of glaze the size of a walnut, place it on the fire, and when hot add four pats of butter, half a glass of port wine, a little mignonette, pepper, and the juice of half a lemon, shake altogether over the fire, and when the butter is melted sauce over and serve. Although I have directed that they should be roasted underdone they must have no appearance of rawness.

No. 971. Widgeons

Require but very little keeping before they are dressed, if well roasted they are nearly equal to the wild duck, and are served the same; it requires rather more than a quarter of an hour to roast them to perfection.

No. 972. Teal

Make a beautiful roast as well as entrée, and when in good order are very delicious, after a frost they are generally very fat; truss them with care, leaving the breast the same as ducklings, six will be sufficient for a dish, keep them a very light brown colour and rather crisp, serve with a little gravy and water-cresses, if approved of, serve lemon separate; these birds being tender are easily cut in halves by the carver, to one half of which he can assist each guest; they will require about eight minutes roasting.

No. 973. Teal au jus d’orange.

Roast as above, and serve with a sauce au jus d’orange (No. 17) over them, or they may be served with a sauce au jus de bigarade (No. 18), or a demi-glace de gibier (No. 61).

No. 974. Plovers

Are good when well kept, and excellent as a roast, truss, but do not draw them, and put six on a skewer, set some toast underneath to catch the trail which may escape from them whilst roasting, about ten minutes is sufficient; cut the toast in diamond shapes, place them in your dish with the plovers over, and gravy separate in a boat, they may also be served barded with the vine-leaf as for pigeons or quails, but the bacon must be very thin, and when roasted quite crisp, black plovers are dressed in the same way, but the golden ones are the most delicate.

No. 975. Of the Woodcock.

These birds are one of the greatest luxuries, they must not be too fresh or too stale when dressed; they are fit for cooking when they look black between the legs and the feathers become rather loose; pluck and truss them with the legs twisted at the knuckles and the feet pressing upon the thighs; bring the pinion of the wing to the thigh, you have previously skinned the head and neck, bring the beak round under the wing, which pass through the pinions of the wings and thighs, place about four upon a skewer, tie them upon a spit and roast them from ten to fifteen minutes before a sharp fire with a piece of toasted bread beneath to catch the trail that falls from them; when done cut the toast in diamond shapes, each piece large enough to stand a bird upon, dress them slantwise on your dish with gravy sufficient to lightly moisten the toast, and some separate in a boat; they may also be barded with a piece of bacon tied over the breast not too thick, but they will require rather longer to roast. The beak may be made to form the skewer.

No. 976. Woodcocks à la Stäel.

Truss as before, put them down to roast, when down two minutes rub butter over, and shake flour gently but continually over them till done, it will give them quite a new appearance, and are by many preferred to plain roasted; serve them on a toast as before.

No. 977. Woodcocks à la fumée de Gibier.

Roast as before and serve with a sauce fumée de gibier (No. 60), which you have finished with a pat of butter. Although I recommend that this delicate bird should be served plain roasted, yet it may be served with advantage as above directed.

No. 978. Woodcocks à la Piedmontaise.

Roast as before then cut four large truffles in slices, fry them a few minutes in oil, then pour off the oil, add ten tablespoonfuls of sauce fumée de gibier and a little sugar, boil altogether two minutes, dress the birds on toast, sauce over and serve.

No. 979. Larks

Are very delicious little birds, about twelve or fifteen are sufficient for a dish; they are usually roasted plain, or with a thin slice of fat bacon tied over them, and served with a little gravy in the dish and crumbs of fried bread round; they require about eight minutes to roast them well.

No. 980. Snipes

Are somewhat similar to woodcocks, and dressed exactly the same, but you require eight or ten for a dish; they do not require more than ten minutes roasting.

No. 981. Hares.

One is sufficient for a roast, skin and truss it nicely, stuff the belly with a good veal stuffing, sew it up, then put it on the spit, rub butter over the back and shake flour over it, roast it about forty minutes before a sharp fire, but that depends upon the size of course; serve them with plain gravy in the dish and currant jelly separate. They are also served with a sauce poivrade (No. 32), or sauce au jus d’groseilles (No. 36), they may also be larded.

No. 982. Leverets

Are plain roasted and do not require stuffing, nor so long roasting being smaller; they are usually served with plain gravy, but may be served with either of the sauces mentioned in the last; you require two for a roast. They will take from twenty-five to thirty minutes roasting.

No. 983. Rabbits.

You require two for a roast; they may be stuffed with a good veal stuffing or forcemeat of veal, plain roasted, and served with a little gravy on the dish. Wild rabbits are dressed precisely the same; they may be stuffed with a forcemeat of game instead of veal, both require butter and flour rubbed over them, and will take from twenty to twenty-five minutes roasting.

SAVOURY DISHES FOR SECOND COURSE.

Has in all times ornamented the tables and even the walls of ancient epicures;—a princely dish is a boar’s head, its ferocious appearance giving it such noble dignity when brought to table that it has not only been recognized as one of the first and most recherché dishes of antiquity, but has been immortalized by some of the oldest masters; never has an antique banquet been represented without the introduction of either a black or white servant in the act of bringing or placing a boar’s head upon the table of a wealthy amphytrion. Sneiders, Weenix, and Rubens, have often traced it upon their immortal canvasses, which were eagerly bought by the greatest epicureans to embellish their banqueting halls, and to show their children, from generation to generation, how their great forefathers used to live.

No. 984. Of the Boar’s Head à l’Antique.

Procure a head with as much of the neck attached to it as possible, singe it well, holding it over a charcoal fire, and keeping it moved, then wipe it with a cloth, scrape well with a knife without scratching the skin, and place it on a cloth upon its skull, open it with your knife from one end to the other, and bone it very carefully without piercing the skin, leaving no flesh whatever upon the bones, bone the two necks of the boar, which cut into long fillets two inches square, place the head in a salting-tub, over which put ten pounds of salt, one of brown sugar, ten bay-leaves, half an ounce of peppercorns, a quarter ditto of cloves, six blades of mace, eight minced onions, twenty sprigs of thyme, ten ditto of winter savoury, and two sliced carrots; mix all well together and leave it eight or ten days, (rubbing the head every other day,) until well salted, then take it out, dry it well upon a cloth, lay the head straight before you, skin side downwards, have ready ten pounds of forcemeat (No. 120,) (but using the flesh of the wild boar instead of veal,[9]) with which cover the interior of the head an inch in thickness at the thinnest parts, roll the fillets cut from the neck in pieces of the rind, (both salted with the head and dried upon a cloth,) place a layer of them lengthwise in the head, with a long piece of fat bacon half an inch square between each, sprinkle a little chopped eschalots, pepper, salt, and grated nutmeg over, and place here and there about a pound of the best preserved truffles, with one of very green pistachios blanched and skinned, and continue filling with forcemeat and the other ingredients until you have used the whole, finishing by covering forcemeat over; join the two cheeks together with the above in the interior, sew it up with packthread giving it the shape of the head as much as possible and fold it in one or two large thin cloths leaving the ears out and upright; braise as follows: put half a pound of butter in a large braising-pan or stock-pot, over which put fifteen pounds of trimmings of pork or knuckles of veal, eight onions, two carrots, four turnips, eight bay-leaves, a tablespoonful of peppercorns, twelve cloves, ten sprigs of thyme, ten of marjoram, four blades of mace, a bottle of bucellas wine, and four calves’ feet, place it upon a sharp fire stirring it occasionally until the bottom is covered with a clearish glaze, then add six gallons of water and a pound of salt, when boiling draw it to the corner of the stove, skim, and put in the head the ears uppermost and let simmer seven or eight hours, perhaps more, according to the size and age of the boar, but the better plan would be to try it with a trussing-needle; if tender it is done; skim the stock, in which leave the head until half cold, when take it out, partly undo the cloths, and tie it again tighter if possible, and press it in a cover or upon a baking sheet with three flat pieces of wood, one at each side with a weight against them, and one upon the top between the ears, on which place a fourteen pounds weight, let it remain all night until quite cold, when take it out of the cloths, detach the thread it was sewn up with, cut a piece an inch in thickness from behind the ears, (from which part it must be carved in as thin slices as possible,) it will have a marbled appearance, trim the head a little, setting the ears in a proper position, glaze it with a brownish glaze, form the eyes with a little lard and round pieces of truffles, and the tusks with pâté d’office (No. 1137) baking them, have some very fresh tulips and roses, which stick tastefully in the ears and some around, but leaving space to carve, garnish boldly with croutons aspic made from the stock clarified as directed (No. 1360).

A black hog’s head may be dressed exactly the same with the greatest success; pig’s heads also, but more simplified, proceeding as for galantine (No. 998), but having the meat pickled.

A plain pickled boar’s head is also very much thought of, and is a noble dish: singe the head as before, but leaving a few bristles round the eyes and ears, tie it up in a cloth, and braise as before until quite tender. It must not be boned.

The head of the young boar or marcassin is very delicate dressed in either method, so likewise are the legs, necks, shoulders and saddles, pickled and roasted, or braised and served with a poivrade or any other highly-seasoned sauce, cotelettes may also be cut from the necks.

The following is the German method of making a sauce to be eaten with boar’s head: cut the rind (free from pith) of two Seville oranges into very thin strips half an inch in length, which blanch in boiling water, drain them upon a sieve and put them into a basin, with a spoonful of mixed English mustard, four of currant jelly, a little pepper, salt, (mix well together,) and half a pint of good port wine.

No. 985. Ribs of Beef à la George the Fourth.

Beef, as for entrées, offers but very little variation for second course dishes, the ribs, fillets, and tongue being the only parts to be recommended; and even these are more fit for luncheons or suppers.

Take a piece of ribs of beef with five bones, well covered, but not too fat nor too large, bone it and lard the thick part with long pieces of fat bacon and lean ham or tongue, well seasoned with pepper, salt, and chopped parsley, then lay the beef on a dish, with a little pepper, salt, fifty peppercorns, six blades of mace, ten eschalots in slices, half a pint of Madeira, and a little thyme and bay-leaves, let remain thus five days in winter, and but three in summer, turn and rub it every day; when ready to dress clear away the ingredients, roll and tie it up, then put two pounds of lean ham cut in dice in a large stewpan, with two ounces of butter and six large Portugal onions, pass gently over a slow fire, keeping stirred, put in the beef, let it braise gently until becoming a good colour, add water sufficient to reach half way up the beef, with half a pint of Madeira, two calves’ feet, a good bunch of parsley, and twenty pieces of carrots, turned the size and shape of young carrots, let it remain over a slow fire and place some live charcoal upon the lid, let stew gently four or five hours, or until tender, which try with a trussing-needle, but take out the carrots and onions as soon as done; when done take out the feet and skim off all the fat, leave it in the stock till three parts cold, then take it up, place it in a deep dish-cover, take off the string, and strain the stock through a sieve over it, then lay another dish upon the beef, upon which place a twenty-eight pounds weight, and leave it till quite cold, warm the stock and pass it through a napkin, season a little more if required, and place it in a mould upon ice, dress the beef on a dish, glaze it nicely, dress the onions at each end and the carrots in pyramid at each side, cut the stock when firm in croutons, with which garnish the beef tastefully and serve; should the stock be thick clarify it as directed for consommé (No. 134); it is not, however, required to be very clear. To carve it must be cut in slices crosswise.

No. 986. Ribs of Beef à la Bolingbroke.

Proceed with the beef just as in the last, but put a roll of veal stuffing (No. 127) in the centre, the carrots and onions only being required for flavour are cut in small slices; press your beef as in the last, but thicken the stock with a little roux to form a thin brown sauce, with which make a good sauce piquante (No. 27), which flavour slightly with a little scraped garlic, place the beef in your dish, and the sauce upon ice, when nearly cold and ready to set pour it over, sprinkling the top with grated crust of bread, with which you have mixed some chopped gherkins, it is then ready to serve.

No. 987. Filet de Bœuf froid à la Bohémienne.

Prepare and lard a fillet of beef as directed for the Removes (No. 417), then put it in a basin in which you have put the following marinade: four onions in slices, one carrot, a head of celery, ten sprigs of thyme, eight bay-leaves, two cloves of garlic, and a little parsley, which pass in half a pound of butter in a stewpan over a sharp fire five minutes, then add one quart of vinegar, one of water, two ounces of salt, and half a pound of brown sugar, with twenty peppercorns, ten cloves, and two blades of mace, boil half an hour, but do not put in the fillet till the marinade is cold, let remain a week, and when wanted put it in a braising-pan with one quart of the marinade and two of veal stock or consommé (No. 134), place it over a slow fire, and stew gently for two or three hours, depending upon the size, take it out and place it in a dish to cool, with a little stock over it, skim the remainder and pass it through a napkin into a stewpan, place it upon the fire, reduce it to half, skim it well, add a little clarified isinglass (No. 1372) sufficient to set it as a delicate aspic, six spoonfuls of tomata sauce, and a little red currant jelly; having trimmed and dished the fillet, sauce over, when quite cold garnish with a border of plovers’ eggs, and decorate three silver atelettes, by placing a fine dressed cockscomb at the top, a fine truffle beneath, and a plover’s egg, ornamented with truffles at the bottom, stick them in the fillet, one slanting at each end, and the other upright in the centre, it is then ready to serve.

No. 988. Filets de Bœuf farcis à la Dr. Johnson.

Trim a nice small fillet about fifteen inches long, and cut off the thickest part of the thin end, then with a long knife cut a deep incision down the thin side, lengthwise, which fill with a pound of veal forcemeat (No. 120), with which you have mixed some ox-tongue, truffles, and hard-boiled whites of eggs, cut into good-sized fillets, season with a little chopped eschalots, then cover the fillet with leaves of celery as large as you can get them, over which also lay slices of cooked ham, and envelope the whole in thin slices of fat bacon, tie it up with string, then place it in a braising-pan with two calves’ feet, and half cover it with good stock, place it on a slow fire and stew it two hours and a half, or until tender, which try with a trussing-needle, take it up and leave it on a dish to get cold; then pass the stock through a sieve into a stewpan, and place it upon the ice to set, when firm take off all the fat, wash the top with hot water to take off all the grease, then clarify it as directed for aspic (No. 1360), and pass it through a napkin, trim the fillet at each end lightly, leaving the top untouched, when quite cold have ready a long mould and pour a little of the clarified stock into it half an inch in depth, place it on the ice, and when set ornament it with fillets of truffles, tongue, and whites of hard-boiled eggs, which cover carefully with more of the clarified stock half an inch thick; when quite set lay in the fillet of beef, the top downwards, and fill the mould with the remainder of the jelly; when set turn it out of the mould upon a dish by dipping the mould in warm water, garnish round with stoned olives and the remainder of the clarified stock; you may also stick atelettes on the top, ornamented tastefully. If you cannot procure a mould place the fillet upon a dish, and garnish it tastefully with croutons of aspic.

No. 989. Cold Ox Tongues.

Dress them as described for flancs in first course, but as soon as they are cooked skin them and cut off nearly all the root, truss it of a good shape by placing the root end against some fixture, and running a fork through the middle of the thin part into the board; when cold trim it. Although I disapprove of ornamented hot tongues for first course, I must confess that a bold design carved upon a fine tongue is pleasing to the eyes on a luncheon or supper-table, and even for dinners in a second course, although seldom used there; the design must be left entirely to the taste of the artist, but one of the most simple and yet tasty designs, is the imitation of a long escalope shell, commencing at the thin end and terminating at the thick; glaze well with light glaze, a sheet of aspic a quarter of an inch in thickness may be laid over it, which will produce a pleasing effect, dress it upon your dish with croutons of aspic round. Tongues for second course, as for the first, are seldom served by themselves, but are usually intended to be eaten with veal or poultry upon the table.

No. 990. Tongue à la Lancret.

Boil, truss, and trim the tongue as above, dress it on your dish, and have ready the following garniture: boil gently four very fine cauliflowers, not too much done, when cold cut three of them into small bunches, have ready a good sauce mayonnaise à la gelée (No. 1361) in which you have introduced a little whipped cream, dip each piece of cauliflower in the sauce and lay them on a dish, which set upon the ice, dip also the whole cauliflower in; when the sauce has set firm place the cauliflower upon the root of the tongue with an atelette, dress the bunches round the tongue, variegating them with a few stoned olives; the tongue may also be carved in any design your fancy may dictate and nicely glazed.

No. 991. Tongue à la Printanière.

Trim and carve the tongue when cold in the shape of a palm-branch; have some aspic (No. 1360) flavoured rather strongly with tarragon, have also twenty young carrots and twenty middle-sized onions, dressed as directed in No. 428, let them get cold in their glaze, place the tongue in the centre of the dish, glaze lightly, dress the vegetables alternately round upon a thin border of fresh butter, and just as the aspic is on the point of setting pour it over the vegetables, which will look quite transparent, set the dish on ice till ready to serve, a few green peas if in season may be thrown over the onions.

No. 992. Tangue à la Comédienne.

Truss and trim the tongue as usual, carving a comic mask upon it, glaze lightly, and place it upon your dish, have ready prepared the following garniture: put two tablespoonfuls of chopped eschalots in a stewpan, with one of Chili and one of common vinegar, a piece of glaze the size of a walnut, a pint of white sauce (No. 7), half ditto of tomata sauce (No. 37), with double the quantity of aspic gelée, reduce over a sharp fire, keeping it stirred till becoming rather thick, then add a spoonful of capers and the same of chopped gherkins, oil a sauté-pan lightly, pour in the sauce, set it on the ice just before serving, turn out on a cloth, cut it in croutons and garnish tastefully.

No. 993. Cold Ham.

Procure a very nice Westmoreland ham of about nine pounds in weight, soak it ten hours in cold water, and simmer three hours[10] in plenty of water; when done take it out and let remain until cold, when cut off the skin as thinly as possible (but without leaving the marks of it), leaving a piece about two inches and a half broad upon the knuckle, which either festoon or vandyke, carve the fat into the form of a shell, branch, or any other design your fancy may direct, glaze lightly, and serve garnished with aspic (No. 1360), chopped and in croutons, or with any of the garnitures directed for the tongues.

No. 994. Fillet of Veal à la Pontoise.

Procure a small leg of veal from a cow calf, cut off the knuckle so as to leave the fillet about eight inches in height, take the bone from the centre, have ready some good veal stuffing (No. 127) in which you have introduced some lean chopped ham and chopped eschalots, season rather high and put it in the place the bone came from, envelope the fillet with large thin slices of fat bacon, tie it up well with string, wrap it in three or four sheets of oiled paper, place it on a spit and roast three hours before a moderate fire, take up, tie it tight in a napkin; place it on a dish to cool, put another dish upon the top, upon which place a fourteen pounds weight, let remain till cold, then take off the paper and bacon, the fillet will be quite white, cut a slice off the top, glaze the sides, and serve with a thin sauce tartare (No. 38) round it.

No. 995. Fillet of Veal à la Cardinale.

Cut a fillet as in the last, have also ready boiled a nice ox-tongue very red; you have also prepared about two pounds of good veal forcemeat (No. 120), run about twenty pieces of fat bacon right through the thickest part of the fillet, surround the tongue (trimmed accordingly) with the forcemeat, and place in the centre of the fillet, but not to protrude out of it, surround it with slices of fat bacon and roast it in vegetables (see Removes, No. 417); when done place it on a dish till cold, without taking away the paper and vegetables, when cold take it out; trim and glaze as in the last, dress on your dish, and garnish with croutons of aspic (No. 1360), cut according to taste, surmount it with six small atelettes, upon each of which you have placed a crawfish (No. 380), truffle, and quenelle de veau (No. 120), it is then ready to serve; the atelettes must be fixed upon the rim of the fillet, leaning outwards to give it a graceful appearance, some of them, however, must be taken out to carve.

No. 996. Loin of Veal au Jambon.

Roast a nice loin in vegetables, in which let it remain till cold, have also a good ham nicely boiled, from which cut twenty-four croutons, the size and shape of small fillets of fowls, dress the veal in the centre and the ham round; fill a large sauté-pan with aspic (No. 1360), which set upon the ice, when firm dip the bottom of the pan in warm water and turn the jelly in one piece over the loin, have also some chopped, with which garnish the ham.

No. 997. Loin of Veal à la Dame Blanche.

Roast a nice loin of veal as in the last, and when cold have ready the following sauce: put six tablespoonfuls of tarragon vinegar in a stewpan with a blade of mace, six cloves, six peppercorns, one bay-leaf, and two ounces of raw ham; boil altogether three minutes, then add two quarts of sauce béchamel (No. 7) and a pint of aspic (No. 1360), reduce till rather thick over a sharp fire, keeping it stirred, pass it through a tammie into a stewpan, which place upon the ice, keep it stirred, and just as it is beginning to set stir in half a pint of whipped cream, pour over the loin, which stand upon the ice till the sauce is firm, cut six mild Indian pickles into pieces of equal sizes, which strew carelessly over the top.

No. 998. Galantine de Veau au Jambon.

Bone a breast of veal about fifteen inches in length, cut off the end where the shoulder was taken out, and cut out some of the meat in large pieces from the other, so as to leave the skin about half an inch in thickness; then cut the meat in strips the thickness of your finger, and as long as possible, with a corresponding number of strips of fat bacon and cooked ham; have also ready three pounds of forcemeat (No. 120), lay the skin of the breast downwards, open on the dresser, spread some of the forcemeat down the centre half an inch in thickness, leaving good room at the ends and sides, then put a layer of the strips alternately, season with pepper and salt rather high, cover again with forcemeat, then again a layer of the strips, cover the whole with forcemeat, then cover the flaps over and sew it up tight, fold it in a sheet of paper and tie it up in a cloth, place it in a stewpan, cover with good stock (or put it into a stewpan in which you are preparing a stock), place the stewpan over the fire, and when boiling draw it to the corner, where let simmer three hours and a half, then take it up, untie the cloth, and turn the galantine over, from which take off the paper, fold again in the cloth, but be careful to keep the sewn side uppermost, place it in a deep dish surrounded with the stock, place a flat dish upon it, upon which stand a fourteen pounds weight; let remain till quite cold, take it up, trim, draw out the string it was sewn with, cut off the ends, dress it in the centre of your dish, garnish with chopped aspic (No. 1360) in a roll, round outside of which place croutons of the same, and upon the top of the galantine dress smaller croutons of aspic, brown and white alternately. Gherkins quartered lengthwise may be used for the interior of the galantine. The aspic may be made from the stock the galantine is cooked in, by making an addition of two calf’s feet, and clarifying it as directed.

No. 999. Pâté de Veau au Jambon.

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.

No. 1004. Turban de Cotelette de Mouton à la Fermière.

Braise, press, and trim the cotelettes as in the last, but instead of a poivrade reduce a good maître d’hôtel sauce (No. 43), to which add half a pint of cream; when nearly cold dip the cotelettes in the sauce, place them on the ice till somewhat firm, dress them in crown as in the last, then prepare a salad with half a beetroot, one cucumber, one lettuce, season with a little oil, vinegar, pepper, salt, chopped tarragon and chervil; mix all well together, dress in pyramid in the centre of your cotelettes, which garnish with shoes of cucumber and serve.

No. 1005. Carbonade de Mouton.

Proceed as directed (No. 577), and when the carbonade is cold cut it in slices, which trim and dress as directed in either of the two foregoing receipts.

No. 1006. Ballottins d’Agneau à la de Bazan.

Take two very white small shoulders of lamb, bone them completely, cut off some of the meat at the thickest part, so as to give only a quarter of an inch in thickness, season the inside with a little mixed spice, pepper, salt, and chopped eschalots, have ready some forcemeat as directed (No. 120), cover the shoulders half an inch in thickness with it, then lay alternately small fillets of cooked tongue, fat bacon, and lamb cut from a loin, season with pepper and salt, cover with the forcemeat, then another layer of the fillets, then forcemeat, fold it over and sew it up, giving it the form of an egg; when both done tie them in napkins and braise in good stock, try when done with a larding-pin, if tender take them out, press all ways alike to keep the shape of eggs, when cold take them out of the napkins, draw out the string and dress the two on one dish in a slanting direction, stick an atelette at each end, have ready some aspic (No. 1360), or it may be made from the stock by adding two calf’s feet to it, cover the bottom of a sauté-pan with some of it, let set on the ice, then arrange fifty pickled mushrooms and fifty stoned olives over, fill up the sauté-pan and place it on the ice, when set cut it in croutons, with which garnish the ballottins.

No. 1007. Ballottins à la Catalanaise.

Prepare them exactly as in the last, when cold put a quart of sauce béchamel (No. 7) in a stewpan, with a glass of white wine, half a glass of vinegar, and half a pint of consommé, reduce till rather thick, add a little isinglass dissolved in water and pass it through a tammie into a clean stewpan, place the stewpan upon the fire, and when boiling add a quarter of a pound of maître d’hôtel butter (No. 79), in which you have introduced a tablespoonful of chopped tarragon and chervil; when the butter is melted finish with a little cream, place it by to cool, and when upon the point of setting pour it over the ballottins, place them upon the ice till the sauce is quite firm, then garnish tastefully with croutons of aspic (No. 1360) and place an atelette at each end.

No. 1008. Cotelettes d’Agneau à la Gelée.

Take the chine bones from two necks of lamb and saw the ribs rather short, the length you would require your cotelettes, lard the fillets and roast them in vegetables, do not take them out until quite cold, cut your cotelettes from them of a nice shape, reduce a good demi Provençale sauce (No. 34), with which envelope each cotelette, when cold and the sauce is set dress them in crown upon your dish with chopped aspic (No. 1360) in the centre and croutons of the same round.

No. 1009. Cotelettes d’Agneau froid à la Princesse.

Prepare two necks of lamb as above, from which cut the cotelettes, glaze, dress them in crown the reverse way, sauce over with a very white mayonnaise sauce (No, 1364), sprinkle chopped gherkins and chopped ham over.

No. 1010. Galantine de Dinde.

Pluck and draw a turkey, bone it as directed for the poulardes (No. 514), spread it open upon the dresser, have ready some forcemeat as directed (No. 120), spread some down the centre of the turkey, (you have previously turned the legs inside,) half an inch in thickness, have ready some long strips of lean veal the thickness of your finger and the length of the turkey, have also strips of lean cooked ham and fat bacon, lay them alternately upon the forcemeat, season with pepper and salt, then cover with a layer of forcemeat, and so on till you have as much as the bird will contain, finishing with forcemeat, pull the flaps over and sew it up with packthread, tie it up in a napkin and roll it, to press it of the same proportions, put it in a stewpan, with a few vegetables of each sort, and cover with good stock, (or stew it in a veal stock you may be preparing for a white sauce or soup,) stew two hours and a half or till tender, which try with a larding-pin, take it up, untie the string, open the cloth, see that the part where it is sewn up is at the top, wrap it again in the napkin but tie it only at each end, set it in a deep dish surrounded with some of the stock, set another dish upon it and press it till cold with a fourteen pounds weight, make an aspic, using some of the stock it was cooked in as directed (No. 1360), dress the galantine upon a dish, surround it with the aspic chopped and in croutons, and form a star of aspic upon the top, or garnish in any other design your fancy may direct.

No. 1011. Galantine de Dinde aux foies gras.

Proceed exactly as above, using fillets of rabbits instead of veal, and interspersing eight fat livers of poulardes in the interior.

No. 1012. Galantine de Dinde à la Volière.

Bone a very young turkey, and proceed exactly as in the last, using two ounces of pistachios, blanched and skinned, and half a pound of truffles cut into thick fillets, instead of the livers, when stuffed and sewn up roll it very tight in a cloth, which also tie very tight, especially at the tail, which requires to be made so much narrower; stew as before, when done take it out of the napkin, see that the part where it is sewn shall be at the bottom, tie it again in the napkin, but only at the ends, lay it in a deep dish surrounded with the stock it was stewed in, place a dish slantwise upon it (to press the tail thinner), upon which place a ten pounds weight; when cold take it from the napkin, draw out the string and place it upon a dish; you have saved one of the legs of the turkey, cut the foot off an inch and a half below the knuckle, with which form the head and neck of the bird; should the leg of the bird not be of sufficient length make it higher by fixing it upon a wooden skewer, place it at the thickest end of the galantine, covering it with some of the forcemeat (which you have blanched and mixed with a little hot glaze), make of the size and as nearly as possible in imitation of the real head and neck, stick the two claws of a convenient-sized lobster in the sides for wings, and with the tail of the lobster form the tail of the bird; surround it with chopped aspic (No. 1360) in rolls, over which lay thin slices of it to imitate waves, and surround with croutons of the same; it is then ready to serve.

No. 1013. Pâté de Dinde au blanc de Volaille.

Bone a small turkey and line the interior with forcemeat (No. 120), you have prepared a mould as for pâté de veau (No. 999), but using pâte à fine, or pâte à dresser (Nos. 1135, 1136), instead of the pâte there directed, the interior of which also line with forcemeat, trim a nice red ox-tongue (cooked), cut it about the length of the turkey, cover with thickish slices of fat bacon, roll it up in the turkey, which place in the pie, cover with a slice of fat bacon, and again with forcemeat in a dome, finish the pie and bake as directed (No. 999), make a stock with the bones of the turkey, with which make a sauce as directed (No. 57), do not press the meat in the pie, but when three parts cold pour in the sauce, put it in the larder till quite cold, and serve either with or without aspic (No. 1360) on the top.

Galantines may also be made of geese (when young) or pâtés, by following the receipts for the galantines or pâtés of turkey, and adding a little sage and onion to the forcemeat.

Poulardes, capons, and fowls are also used for galantines in either of the ways directed for turkey.

No. 1014. Galantine de Poularde à la Persane.

Make a galantine as directed (No. 998), have ready some grated crust of bread, with which mix an ounce of chopped pistachios; when the galantine is cold glaze it well, and throw the crumbs and pistachios all over, have ready some aspic (No. 1360), put a little in a plain oval mould, about half an inch in depth, when set form a rosette of hard-boiled whites of eggs and truffles, by cutting them with cutters; cover with a little more jelly, so as to make it an inch and a quarter in thickness, the mould must not be quite so large an oval as the galantine; when the aspic is set turn it out of the mould upon the top of the galantine, and precisely in the centre, dress also croutons of aspic around, and stick an atelette at each end, upon each of which you have placed a crawfish and a small hard-boiled egg, shelled and ornamented with wreaths of truffles.

But galantines may be ornamented in several elegant ways, entirely depending upon the taste of the individual; for instance, the aspic may not only be cut in different shaped croutons, but you may have them variegated, (see aspics;) besides the number of tasty designs which may be worked with egg, truffle, pistachios, anchovies, and various things of that description with which aspics may be ornamented; but in all cases let neatness be your object, and avoid confusion or multiplicity of colours.

With the remains of a galantine of any description you may make an excellent and elegant dish, by cutting twenty pieces the size and shape of fillets of fowl; put some aspic a quarter of an inch in depth into a large sauté-pan, stand it on the ice to set, then form twenty stars, or rosettes, with truffles, lay a piece of the galantine over each, which again cover with aspic; when firm dip the pan in warm water, and turn out its contents upon a clean cloth, cut out each fillet with a cutter dipped in hot water, dress them in crown round your dish upon a thin border of anchovy butter, have ready a salad prepared thus: half a dressed beetroot cut in slices, a sliced cucumber, the white of two nice lettuces, and six fillets of anchovies, season with a little oil, vinegar, pepper, salt, and chopped tarragon and chervil, mix well together, dress it in pyramid in the centre of the dish, dress a border of hard-boiled eggs around upon the top of the galantine, and finish the top with chopped aspic, the galantine may also be cut as above, and dressed plain with the salad in the centre, and garnished round with croutons of aspic.

No. 1015. Pâté de Volaille aux truffes.

Line a raised pie-mould with pâte fine (No. 1136) as directed, but you will not require so large a mould; line the pie with forcemeat (No. 120), you have previously boned a small fowl, which stuff as for galantine à la volière (No. 1032), seasoning it rather highly, but it will not require sewing up; having filled it, place it in your pie, cover with forcemeat, forming a dome, finish the pie as directed for pâté de veau, bake two hours and a half in a slow oven, take it out, cut off the lid, lay a sheet of tin upon the meat (made for that purpose), upon which place a seven pounds weight, let remain until cold, then take your pie out of the mould and serve with croutons and chopped aspic (No. 1360) upon the top.

No. 1016. Poulardes à la Mazagran.

Procure two nice poulardes, which roast in vegetables, (with which you have mingled two glasses of sherry,) as for the removes in first course, when done take them up and keep them in the vegetables till quite cold, which will keep them white; you have previously boiled, trussed, and carved a branch of laurel or palm upon a tongue (No. 991), fix an elegant Greek croustade of bread at the head of the dish; you have previously made two quarts of sauce béchamel à la crème (No. 56), very savoury and well reduced; when three parts cold dip the poulardes into it with a fork, take them out quite enveloped with the sauce and put them in the larder till cold, then dress them on your dish their tails to the croustade, their breasts protruding outwards, place the tongue between, the root facing the other end of the dish; you have prepared three atelettes with a crawfish, cockscomb, and truffle upon each, stick one upright in the croustade, and the other two in the root of the tongue, glaze the tongue nicely, and garnish round with bold croutons of aspic (No. 1360) of a very light colour.

No. 1017. Poulardes à la Banquière.

Prepare two poulardes and tongue as in the last; you have reduced a quart of good demi-glace (No. 9), with a pint of sauce tomate (No. 37) and a pint of aspic (No. 1360), keeping it stirred; when about three parts cold dip in the poulardes, place them on your dish and pour the remainder of the sauce over, let get cold, then place on the tongue and croustade with the atelettes garnished similar to the last; you have previously procured thirty fine cockscombs, thirty button mushrooms, as many small truffles, as many small quenelles (No. 120), and two throat-breads cut in as many slices; when quite cooked have ready a quart of bechamel sauce (No. 7) well reduced with half a pint of aspic, add a gill of whipped cream, and when three parts cold dip the above garniture into it, one piece at a time, and lay them on a dish in the ice, when set rather firm garnish the poulardes very tastefully with them, placing here and there the heart of a young cos lettuce.

No. 1018. Poulets Printanier à la Santa Cruz.

Procure four spring chickens nicely trussed as for boiling, lard the breast of each with cooked tongue and truffles to form a cross, tie them in oiled paper and roast, leave them in the paper till cold; you have also boiled two Russian ox tongues, split each one in halves lengthwise and trim them neatly to give them the shape of small tongues, prepare also a croustade of bread in the form of a pyramid, eight inches in height and three in width at the bottom, place it in the centre of your dish with an atelette upon the top, place a chicken resting upon the breast, tail uppermost, at each side upon a little cold mashed potatoes, and the tongue at the four corners, pour a red sauce mayonnaise (No. 1363) over the chickens but not to cover the cross, glaze the tongues lightly, and garnish round the edges with rolls of chopped aspic.

No. 1019. Poulets Printanier à la Princesse Royale.

Prepare your chickens and tongues as in the last, but do not lard them, dish them the same, make a border of plovers’ eggs round, placing little heads of cos lettuce between, sauce over the chickens with a very white mayonnaise sauce and lightly glaze the tongues.

No. 1020. Poularde à la Guillaume Tell.

Procure a fine poularde, bone it carefully, season the interior with chopped eschalots, pepper, and salt, cover with a little forcemeat (No. 120); you have previously boiled a tongue, when cold cut off the root, trim and cut it in large dice, which mix with forcemeat and stuff the poularde with it, cover over the flaps and sew the poularde in its original shape, tie it up in a napkin and braise it in good stock, to which you have added two calf’s feet, stew two hours and a half, take it up and press it lightly, when cold draw out the packthread, reduce the stock to a demi-glace but keep it as clear as possible, procure a mould large enough to contain the poularde, and an inch higher, place it on the ice, pour in a little of the stock a quarter of an inch in thickness, when it sets throw in some truffles and hard-boiled whites of eggs cut in dice, then lay in the poularde, which cover with the remainder of the stock, when set firm dip the mould in warm water and turn it out on your dish, garnish round with chopped aspic and croutons, and stick three atelettes ornamented upon the top, two slantingly at the ends, and one upright in the centre.