1219. Fricassee Of Chickens, With Aspic Jelly

Prepare a fricassee of chickens, as directed in No. 968; keep the pieces of chickens separate from the sauce, which must be rather stiffly reduced, previously to incorporating the leason of eggs in it; and when this has been done, add about one-third of its quantity of aspic jelly; stir them together on the ice, and when well mixed, dip the pieces of chicken in it, and dish them of as you proceed. The entree should be raised in a conical form, and neatly masked with the remainder of the sauce, so as to detach each piece of chicken in relief. Place some fine cocks'-combs, white -button-mushrooms, and glazed truffles in the cavities; surmount the whole with a large truffle, in which a large white cock's-comb has been inserted, garnish the base with some chopped jelly, rolled with the blade of a knife in the form of a thick cord, and place a border of angular or fancy-shaped croutons of bright aspic jelly round this.

* This is made by baking some sugar in a small copper pan, and allowing it to boil down very gradually over a .slow fire, until it becomes a very dark brown in color: some cold water must then be added to melt the caramel, and after it has boiled up it should be kept in a small bottle for use.

1220. Salmis Of Partridges, With Aspic Jelly

Prepare the salmis as directed in No. 1078, keep the pieces of partridges separate from the sauce, which, when partially cold, must be mixed with one-third of its quantity of aspic jelly, and gently stirred on the ice, until it assumes sufficient body to admit of its being used for masking the pieces of partridges with : these must be raised on their dish in a pyramidal form; pour the remainder of the sauce over the entree, which should be garnished in the same manner as the foregoing.

Note. - Salmis of pheasants, woodcocks, quails, etc, are prepared for ball-suppers, and similar entertainments, in the same way as partridges.

1221. Mayonaise Of Fillets Of Soles, Etc

Trim the fillets of the three soles, simmer them in a sautapan with 2 oz. of butter, pepper, salt, and lemon-juice ; when done, put them in press between earthen dishes, and as soon as they are cold, divide each fillet into three scollops, trim the ends round, put them into a basin with a little oil, vinegar, pepper, and salt, and let them steep in this. Next, prepare an aspic border-mould, in the following manner :- Pound some rough ice fine, and put it into a deep pan ; imbed the mould partially in this, pour a small quantity of aspic-jelly in the bottom of the mould, to the depth of about the eighth of an inch, and upon this place a decoration, made as follows : - Cut some black truffles and boiled white of eggs, in very thin slices; stamp these out into the form of rings, diamonds, leaves, etc, and arrange them with taste on the surface of the jelly ; when this is complete, the decoration must be covered in with a spoonful of aspic jelly, poured over with great care, so as not to disturb it : as soon as this has become set, fill the mould up with aspic, and when that also has become set, turn the border out of the mould on its dish. Fill the centre with the fillets of soles (previously drained upon a napkin), neatly piled up in a conical form, pour some green Mayonaise sauce (No. 98) over them, garnish the base of the fillets with a neat border of trimmed prawn's-tails, and crown the Moyonaise with the white-heart of a cabbage-lettuce, stuck into half an egg, boiled hard.

Note. - Fillets of turbot, salmon, trout, mackerel, or gurnets, may be treated as the above ; the sauce can be varied according to Nos. 97 and 99, and may also be garnished round the base of the fillets, either with plover's-eggs cut, crayfish-tails, or quarters of the white-hearts of cabbage-lettuces. Some shred lettuce, seasoned with oil, vinegar, pepper, and salt, may first be placed at the bottom of the aspic-border, to pile the fillets upon.