(2390). Tourte Of Palate Of Beef, Parisian Style (Tourte De Palais De Boeuf A La Parisienne)

. Prepare, cook and press the palates of beef as described in a la bechamel (No. 1326), then cut them in one and a half inch squares. Heat half a pound of lard, brown in it two ounces of finely chopped onions, and half a pound of chopped mushrooms; add the palates, season with salt, pepper, chopped chives and parsley; drain off the grease, and add to it half its quantity of godiveau forcemeat (No. 82) quenelles and increase the garnishing by adding an espagnole sauce (No. 414) finished with Madeira. Prepare an empty tart, ancient style (No. 174); when the tart is done, raise up the cover, remove the paper pad, and fill the interior with the above garnishing, and replace the cover before serving.

(2391). Tourte Of Chicken (Tourte De Poulet)

Divide two small chickens into eight pieces each, suppressing all the bones. Melt in a sautoir three or four spoonfuls of chopped fat pork; add to it a quarter of a pound of bacon cut in large dice and fry these for four or five minutes; lift them out with a skimmer, leaving the fat in the sautoir, and into it put three spoonfuls of chopped shallot and onion; fry colorless, then add double the same quantity of chopped mushrooms, and as soon as these have evaporated their humidity, put in the chickens, a bunch of parsley and aromatic herbs; fry together and at the end of ten minutes put back the bacon, and when the meats are half cooked moisten with half a glassful of dry white wine; let reduce quickly to a glaze and pour over two or three spoonfuls of half-glaze sauce, then take out the meats and let get cold. Prepare about a pound of chicken godiveau (No. 82). Lay on a pie dish (Fig. 183)a rather thick layer of foundation paste (No. 135), having it eight inches in diameter; in the center spread a layer of the chicken godiveau six and a half inches in diameter; on this place the chickens, dressing them in a dome, and adding a few cooked mushrooms; then cover the entire dome with the remainder of the godiveau; wet the lower flat at the base of the dome and cover over with a large layer of puff paste (No. 146), press it on to the lower one and fasten the two together, decreasing the thickness, then cut very round.

Wet the top layer and lay on the free surface around the dome a band of puff paste made in six turns, having it three-eighths of an inch thick; fasten the two ends, cut bias together, and wet this over; decorate the dome with fanciful cuts of paste, egg it over, as well as the bands of puff paste, and cook the tart in a moderate oven for forty minutes. After taking it out slip it on to a large dish and cut off one-third of the top of the dome to open it, and pour in a few spoonfuls of half-glaze sauce (No. 413), having more in a sauce-boat, and adding to it a few cooked mushrooms. Pigeon or rabbit tarts can be prepared the same.

(2392). Tourte Of Fillets Of Soles A La Financiere (Tourte De Filets De Soles A La)

Financiered Make a band tart the same as explained in No. 173; remove and detach it from the baking sheet, dress on a dish and keep warm. Cook five or six well-pared sole fillets in butter, having them seasoned and cut into escalops, laying them in a sautoir with sliced truffles, a few dozen poached oysters and small fish quenelles (No. 90) molded with a small coffeespoon (No. 155), then poached; add some good lean veloute' sauce (No. 416), reduced with the broth from the truffles, mushrooms and oysters. Dress this garnishing in a dome in the empty tart, ornament the surface with two sole fillets decorated with truffles, two large cooked crawfish, their tails shelled, and four large quenelles, each one having a truffle lozenge placed on the center. Between the quenelles and the fillets lay a mushroom head, turned (No. 118) and cooked very white; on top place a small round scooped-out quenelle, and on this a round peeled truffle; glaze this truffle and the fillets of sole, cover the mushrooms with a little veloute sauce and serve more of it as a separate sauce.

Fig. 444.