(2460). Chaudfroid Of Fillets Of Redhead Duck And Venison (Chaudfroid De Filets De Canard Tete Rouge Et De Venaison)

Raise the fillets from five redhead ducks, without the wings or minions; pare them into half-hearts; season and saute in clarified butter, keeping them rare; then drain and cool off under a light weight between two pieces of buttered paper; remove the skin, pare them again to have all alike, and dip in a brown chaudfroid sauce (No. 594) reduced with game fumet (No. 397), properly thickened on ice; range them at some distance apart on a baking sheet to harden the sauce; decorate with ornaments of truffles dipped in jelly, and coat the whole in half-set jelly. Cut ten pieces of very red beef tongue, not too thick, but of the same shape and size as the fillets; lay a duck fillet on each piece of tongue, making it adhere, and let get cold. Dress these upright against a vegetable salad cut in small dice, and thickened with jellied mayonnaise (No. 613), then molded in a small pyramidical mold. Surround the bottom with a thick rope of jelly pushed through a pocket. On the top of the pyramid place a cluster of jelly cut in small squares.

Chaudfroid Of Venison

Cut a fillet of venison into slices; dip them in a brown chaudfroid sauce (No. 594) properly thickened on ice, then lay to cool on a baking sheet; when cold, pare and dress in a circle; glaze over with jelly, fill the center with chopped jelly, and outside with a border of jelly croutons.

(2461). Chaudfroid Of Snipe In Pyramid (Chaudfroid De Becassines En Buisson)

Dress this entree on a wooden dish bottom, composed of three shelves, all to be covered with white paper. Bone fifteen to eighteen small snipe, keeping the heads and a part of the intestines aside, the latter to be cooked in melted butter and pressed through a sieve. Scald the heads, pick out the eyes, replace them with a little forcemeat and a round of truffle to imitate the original; place in the oven to poach the forcemeat. Spread the snipe out on the table, season and cover with a layer of game galantine forcemeat (No. 66). Put in the center of each one a piece of raw foies-gras and a piece of cooked truffle, cover with another layer of the forcemeat, then roll the boned snipe into ball shapes. Cover each one with a separate piece of buttered paper and range them in a narrow sautoir lined with fat pork; moisten to their height with good stock ( No. 194a) and cover with more of the pork, then put on the lid and let cook slowly for twenty-five minutes: leave them to cool in their own stock. Unwrap the snipe, pare and shape them properly and fill with foies-gras any crevices that may have been caused by the cooking. Pare them all alike and of a nice shape.

Range them at once on a small baking sheet and put aside in a cool place for a quarter of an hour; take them up one by one and dip them in a brown chaudfroid sauce (No. 594) thickened on ice so that they are entirely covered, and return them immediately to the sheet to drain off the sauce, and keep cold for another half hour, then pare them once more of any surplus of sauce. At the last moment force some sticky chopped jelly through a pocket between the shelves, dress the snipe over, letting them form into a pyramid, and between each one dress one of the heads, and glaze it over with a brush. Push a thick rope of chopped jelly around the pyramid on the bottom of the dish and surround this with fine croutons. Cover the snipe lightly with jelly applied with a brush, so a- to render them glossy.

Fig. 477.