(2535). Mousselines Of Foies-Gras A La Dana (Mousselines De Foies-Gras A La Dana)

Prepare a frothy preparation with fores-gras in the following manner: Pound one pound of foies-gras taken from a terrine, pass the pulp through a sieve, season, lay it in a thin iron vessel and beat well, adding a gill of melted glaze (No. 402) and two gills of brown chaudfroid sauce (No. 594), to make the preparation of a good consistency when cold. After it has become smooth stir in slowly the equal quantity of a pint of well-drained whipped cream without sugar. Range on pounded ice fifteen quenelle molds (Fig. 76); cover the insides of these to half their height with the frothy preparation, forming a hollow in the center, and into this lay a slice of foies-gras three-sixteenths of an inch thick and cut egg-shaped; finish filling the molds with the same preparation, smooth the tops, having them perfectly flat, and then set the molds on ice for one hour. Dip them into hot water, unmold the mousselines on a cold baking sheet and cover each one with brown chaudfroid sauce (No. 594). After this has become quite cold dress the mousselines in a pyramid inside a jelly border.

Garnish around the border with clear jelly cut into very small dice, and outside of this place a row of jelly croutons (No. 2442).

(2536). Mousseline Of Kingfish A La Briere (Mousseline De Kingfish A La Briere)

Scale two or three fresh kingfish, weighing about two pounds; suppress the head and thin tail •end, the fins and gills. Put into a sautoir two soupspoonfuls of chopped onions and shallots, add half a pound of clarified butter cooked to hazelnut (No. 567) and fry the onions and shallots lightly; put in the well-wiped fish and season with salt, nutmeg, a dash of cayenne, a pinch of thyme leaves and bay leaf; fry over a brisk fire until done. Remove the skin, pour the whole into a sieve laid over a large dish, so as to be able to collect all the liquid and butter, and let this as well as the fish get cold on ice. Take all the bones out of the fish and pound the meat, adding gradually the well-strained butter and liquid, also a few spoonfuls of good bechamel sauce (No. 409) reduced with the fish stock. Press this forcemeat through a sieve and smooth it in a vessel, mixing in with it slowly a few spoonfuls of very thick jelly (No. 103); try a small part of this preparation in a small mold on ice, and if not quite firm add more dissolved jelly until perfectly thick. "When cold on the ice incorporate into it slowly about one pint of very firmly whipped cream, drained and sugarless.

Stir the preparation again for a few moments, then pour it into a high mold incrusted on ice, coated with jelly, and bestrew with chervil leaves; let the mousseline harden for a couple of hours and at the last moment dip the mold into hot water so as to easily unmold it on a rice foundation two inches high; fill the bottom of the dish with half-set jelly, surround the foundation with quartered hard-boiled eggs standing erect, and these with a string of chopped jelly or jelly croutons. Serve at the same time a sauce-boat of mayonnaise (No. 606), finished with tarragon and chopped chervil.