(594). Chaudfroid Brown And Game (Chaudfroid Brun Et Chaudfroid De Gibier)

Put into a saucepan, one pint of very clear well-colored espagnole sauce (No. 414), reduce it with some veal blond (No. 423), and dilate with half its quantity of aspic jelly (No. 103). Boil up the sauce and remove it at once to the side of the fire, in order to despumate it for ten minutes, skimming it well in the meantime; then take it off entirely and pass through a tammy. Before using try a little to find out whether it coats properly; if not strong enough add some gelatine.

Add one pint of game essence (No. 389) to half a pint of sauterne wine, moisten with game stock (No. 195), and add one quart of well-reduced espagnole sauce (No. 414), despumate and stir in one pint of jelly. The white wine may be replaced by Madeira.

(595). Chaudfroid Green Or Ravigote (Chaudfroid Vert Ou Chaudfroid Ravigotel)

Blanch in boiling and salted water, one handful of chervil, parsley, tarragon and pimpernel; drain and pound these with a few capers; press through a sieve and mix this puree with a veloute sauce (No. 415), then reduce and despumate, adding some chicken stock (No. 19.5k reduce once more, and now add the juice of one lemon and some spinach green, also half its quantity of either meat, chicken, or game jelly.

(596). Chaudfroid White With Veloute And Blond Chaudfroid (Chaudfroid Blanc Au Veloute Et Chaudfroid Blond)

Pour into a saucepan, one pint of veloute (No. 415) (for lean, use fish veloute); reduce it with half a pint of chicken broth (No. 188), or veal stock (No. 423), then add one pint of aspic jelly ( No. 103); boil up this sauce, remove it to the side of the fire to be able to despumate for fifteen minutes, skimming it carefully in the meanwhile, then take it off the fire, strain, and try a little before using, in see whether it is sufficiently thick to cover the meats. For blond chaudfroid, add chicken glaze (No. 398) to white veloute (No. 415).

Thickened With Egg-Yolks A L'Allemande

Veloute (No. 415) reduced with essence of chicken (No. 387) well despumated, and thickened with egg-yolks, mixed with half as much melted white jelly.

Blond Chaudfroid

Is made with half brown and half white chaudfroid.

(2451). Chaudfroid Of Chicken A La Clara Morris (Chaudfroid De Poulet A La Clara Morris)

, Raise the fillets from six medium two-pound chickens; remove the skin and cuticle, pare them carefully into half-hearts; salt over and lay them in a buttered sautoir in such a way that all the pointed ends are in the center; cover with clarified butter and squeeze over the juice of a lemon; place them on the fire to fry without coloring, then drain and put them under a weight to press lightly; pare them again so that they are all the same shape. Bone the second joints, keeping on half of the drumstick bones, remove the sinews and season the meats with salt, pepper and nutmeg; stuff the inside with a quenelle forcemeat (No. 89), into which mix a quarter as much foies-gras rubbed through a sieve and the same quantity of truffles, tongue and pistachios cut in three-sixteenths inch squares. Enclose the dressing well and sew the skin together to envelop it completely, then place these legs in a sautoir covered with thin slices of fat pork, moisten with mirepoix and white wine stock (No. 419), cover with buttered paper and cook them in a moderate oven.

When done, drain off and place them under a weight to get cold, then cover them with either a white or brown chaudfroid sauce (No. 594). Prepare a garnishing composed of cooked channeled mushrooms (No. 118), carrot balls blanched and cooked in white broth (No. 194a), and seasoned with salt, pepper, oil. vinegar and fine herbs, and some glazed truffle balls. Dress the chaudfroid around a bread support covered with ravigote butter (No. 583), and fill in the intersections with the garnishing; around lay chopped jelly and small cases filled with asparagus tops covered with green mayonnaise with fine herbs (No. 612). On the top set a round piece of glazed truffle, and around the eases a chain of lozenge-shaped jelly croutons.