(2447). Cases Of Lobster A La Ravigote - Small (Petites Caisses De Homard A La Ravigote)

Place nine or twelve small china eases two inches in diameter on ice to become thoroughly cold. Split across in two the meats taken from six cooked lobster claws, and cut these up into small rounds, using a vegetable cutter one and a quarter inches in diameter for the purpose, and lay them in a small-sized vessel with half as many rounds of truffles cut the same size as the lobster and two or three spoonfuls of gherkins cut in slices; season with salt, a clash of cayenne pepper, oil and vinegar and let stand for fifteen minutes; drain off the seasoning; till the cases with the preparation mixed with mayonnaise printaniere, and cover the top with a layer of mayonnaise (No. 606), finished with tarragon vinegar; smooth the jelly sauce and dress the cases on a folded napkin.

Fig. . 471.

(2448). Cases Of Snipe With Jelly - Small (Petites Caisses De Becassines La Gelee)

This entree should be served on a dish having its bottom covered with cooked paste (No. 131) and the outer edge decorated with an open-work border of the same; and in the center a cone-shaped support, first covered with paper then with chopped jelly: This support must have a hole through the top in order to sustain a hatelet. Bone six large snipe, stuff them with chopped forcemeat ( No. 77); to this add the chopped entrails of the bird sauted in butter and sew them up to keep the stuffing in. Maintain them in shape with a band of buttered paper. Range them in a narrow sautoir lined with fat pork and aromatic herbs, moisten with half a glassful of white wine and reduce on a brisk fire; then moisten to about their height with stock (No. 194a); season and mask over with fat pork. Boil the liquid for five minutes and then remove the saucepan to a slower fire, or to a slack oven to cook for half an hour, then let cool off in their own stock. Unwrap the snipe, pare and split them lengthwise in two, shape them properly to fit the half-heart paper cases and range the halved birds on a small baking sheet and set them aside to cool for a quarter of an hour.

Now take up each half snipe, one by one, and dip them in a brown chaudfroid sauce (No. 594) thickened when required to have it quite firm; return them to the sheet and remove them separately when hard, to suppress any surplus sauce; brush them over lightly with jelly and lay each half in a half-heart-shaped case having its bottom covered with chopped jelly. Range the cases around the support, the point upward, leaning them against the border; insert a garnished hatelet into the top of the support. Surround the bottom of the dish with a chain of triangle jelly croutons.

Fig 472.

(2449). Cases Of Thrushes With Jelly - Small (Petites Caisses De Grives A La Gelee)

For this entree have a border of jelly the center being filled with a round piece of wood of the same diameter and height as the border and covered with white paper. Bone eight thrushes, spread them out on the table and season; fill them with a fine game forcemeat (No. 91), some foies-gras and truffles made into balls. Cover them with a band of paper to hold them in a round shape, then range them on the bottom of a small sautoir covered with fat pork, putting them quite close to one another; salt over and moisten to nearly their height with a good unskimmed stock (No. 194a), and cover over with more fat pork;boil up the liquid, then withdraw the saucepan and put on the lid. Cook the boned birds for three-quarters of an hour in a slack oven; they should but simmer, as they only require to be poached, and let cool off in this same liquid. Unwrap, pare, cover by dipping each one singly into a brown chaudfroid sauce (No. 594) thickened on ice; after this sauce is cold, pare the birds and place them in round porcelain cases; dress these on the border.

Garnish around the cases with jelly cut in three-sixteenths inch squares.

Fig. 473.

(2450). Celestines Of Pullet A La Talleyrand (Celestines De Poularde A La Talleyrand)

Cut up into eighth of an inch squares a pound of braised and cold white pullet meat, free of fat and bones, also a quarter of a pound of peeled truffles cut in the same sized squares. With the leg meats from which the skin, bones and fat have been removed, prepare a puree and dilute it with half a pint of brown chaudfroid (No. 594); press through a tammy into a tin bowl and thicken the preparation on ice, adding to it the truffle and chicken salpicon. Cut some slices of unsmoked red beef tongue three-sixteenths of an inch thick, and these into rounds two and a quarter inches in diameter; cover one of the sides with the preparation, having it well rounded on top, smooth with a knife and let cool off on ice, then mask over with brown chaudfroid. Decorate the surfaces of these with truffles, cover with half-set jelly and dress them in a circle. Cut some medium-sized apples in two. peel and core, then lay them on a buttered baking sheet and sprinkle over with powdered sugar, and let cook for a few moments in a hot oven.

When done and cold, use these apples to fill in the center of the circle; garnish around the celestines with chopped jelly and outside of this lay evenly cut jelly croutons (No. 2442).