(2458). Chaudfroid Of Pullet, Plain (Chaudfroid De Poularde, Simple)

Draw, clean and truss two pullets of two pounds each as for an entree (No. 178); put them into a saucepan and cover with stock (No. 194a), adding a bunch of parsley garnished with thyme and bay leaf; boil, skim and cook slowly on the side of the fire until done, then transfer them to a vessel and pour the stock over; let get partly cold and drain off to cut into pieces, first removing the two legs and from them suppressing the second joint bones, retaining only the drumstick bones to answer for holding the frill; put these legs under the pressure of a weight, then begin to cut the fillets from the breast, leaving on a piece of the bone with the breast meat; pare the whole well free of all skin and sinews; dip all the pieces into a partly cold white chaudfroid sauce (No. 596), lifting them out with a large fork to range on top of a baking sheet, or else a heavy sheet of tin, one beside the other but without touching; a grate may be used. Set on ice to harden the sauce, then remove each piece and pare, trimming off the surplus chaudfroid sauce and giving them a handsome shape.

Dress in a pyramid and cover the chaudfroid with half-set jelly applied with a brush; keep on ice for twenty minutes, then trim the pinion bones and drumsticks with fancy paper frills (No. 10) and decorate the dish and chickens with chopped jelly and jelly croutons.

(2459). Chaudfroid Of Quails A La Baudy (Chaudfroid De Cailles A La Baudy)

This entree is dressed on a wooden foundation covered with white paper, and bordered on the outside edge with small beads of butter forced through a cornet. It has a paper-covered support in the center two to three inches in diameter and about the same height as the quails. .Singe and bone eight fresh quails, leaving on the thighs, season the insides and till the empty space with a layer of fine galantine forcemeat (No. 66), mingled with foies-gras and truffles cut in small dice, also apiece of raw truffle in each; all of these to be properly seasoned; cover over with another layer of the forcemeat and bring the two sides together so that the quails retain their original shape, then sew them up. Truss the thighs, and tie each bird up in a separate piece of muslin. Range the quails in a deep sautoir lined with fat pork, moisten to their height with a good stock (No. 19.4a) and boil up the liquid, then withdraw it to a slower fire and cook the quails for twenty to thirty minutes while covered, and let them get partly cold in their stock.

Drain, unwrap, and tie them up tighter in the same cloths to keep them in shape, and when quite cold cut each one lengthwise in two; fasten the two halves together with a small wooden skewer, and cover the quails with a white chaudfroid sauce (No. 596). When the sauce becomes, quite cold, stick one of the reserved legs in each half bird, and withdraw the skewer. Dress these boned quails almost upright on the foundation that is on the dish, leaning them against the support; garnish the center of this with chopped jelly, and surround the base of the bottom with small crimped paper cases filled with glazed truffles.

Fig. 476.