Pain De Volaille

Make a chicken cream forcemeat (see page 297). Butter individual timbale molds, decorate them with truffles, fill with forcemeat, and poach ten to fifteen minutes in slow oven. Serve with an Allemande sauce.

Or, line the molds with forcemeat; fill them with salpicon made of the dark meat of the chicken and mushrooms; mix with Es-pagnole or a good brown sauce; cover the top well with forcemeat, and poach as directed.

Or, use a charlotte russe mold; line it a half inch thick with forcemeat, and use the same salpicon, adding small egg balls or quenelles, a few pieces of tongue, and a truffle chopped very fine.

Or, use a border mold for the forcemeat, and fill the center of the ring, when unmolded, with the salpicon.

Chicken Timbale   Filling Of Salpicon; Decoration Of Truffles.

CHICKEN TIMBALE - FILLING OF SALPICON

Quenelles

These are quenelle forcemeat formed into small balls, the balls rolled in flour and poached, then used in salpicon; or, with two tablespoons, the forcemeat may be molded into egg-shaped pieces, poached in hot salted (not boiling) water, and ranged on a socle; or they may be placed on a dish in a circle. The two latter forms of quenelles are served with a sauce as an entree. Fish quenelles with tomato sauce make a very good dish. Large quenelles for decorating dishes may be made by molding the forcemeat into fancy shapes with a knife on buttered white paper (the paper will become detached while they are poaching). The quenelles may be ornamented with truffles or tongue, using white of egg to make the decoration adhere. Use salted water for poaching them, and do not let it boil.

Palmettes

Press forcemeat into rings or cutlet molds; partly poach them. Unmold, roll in egg and crumbs, and fry in hot fat. Serve with a sauce.

Gelestines A La Maintenon

Take some quenelle forcemeat (see page 298). Add to it a little juice from a can of truffles, one truffle chopped fine, two tablespoonfuls of mushrooms chopped fine, and a few bits of ham, or tongue. Mix well together, and stir in enough cream to make it quite soft. Butter some cutlet molds, or some rings. Fill them with the mixture; smooth them with a knife, and place them on the bottom of a large saucepan. Pour enough boiling water to cover them carefully on the sides of the pan, so it will go into the pan without defacing the forcemeat; let them poach for five minutes without the water boiling. The cutlets will leave the molds, and rise to the top. Lift them out with a skimmer, and place on an inverted pan to cool. When perfectly cold, dry them lightly with a napkin, and cover each one with Villeroi sauce (see page 280). Set aside to let the sauce harden. Sprinkle with bread-crumbs; moisten with egg and cover with fresh crumbs grated from the leaf. Use a broad knife to handle them with when crumbing. Fry in hot fat, like croquettes, to an amber color. Serve with Bechamel or Poulette sauce.