1229. Aspic Of Fowl, A La Reine

Roast off two fowls, and use them to make some puree & la Heine

(No. 779) ; mix this with a ragout-spoonful of good Bechamel sauce (No. 5), and about one-third part of strong aspic-jelly (No. 1218), and work the whole well together in a stewpan upon some rough ice. While this is going on, a plain round or oval mould should be decorated with black truffles and red tonge, in the following manner: - First, place the mould upon some pounded rough ice, quite straight; then, pour about a table-spoonful of bright aspic-jelley over the bottom, and when this has become set, place on it a bold decoration, formed with leaves, rings, dots, crescents, etc, cut out of truffles and tongue, and arranged so as to represent a circular wreath, with a star or scroll in the centre. Decorate the sides of the mould in the same manner, dipping each piece of the decoration in a little melted aspic-jelly, to make it adhere to the mould ; when the decoration is completed, fill the mould up with the prepared puree, and imbed the mould in ice to set the aspic. When it has become quite firm, dip the mould in tepid water for a few seconds, instantly withdraw it, wipe it with a clean cloth, and turn it out upon its dish. Garnish the aspic round with a roll of chopped aspic-jelly, place some croutons round the base, and serve.

Note. - The above may be made also with pheasant, partridge, or any other kind of game.

1230. Potted Pheasants, A La Royale

Truss a pheasant as for boiling, and braize it with 1 lb. of ham, in some well-seasoned wine mirepoix (No. 236) ; when done, drain them upon a dish, strain their liquor into a stewpan, and when divested of all the grease, boil it down to glaze. Meanwhile, chop and pound all the meat from the pheasant with the ham, and add to these 6 oz. of clarified fresh butter, a ragout-spoonful of good sauce, and the glaze ; season with Cayenne pepper, a little nutmeg and salt, pound the whole thoroughly, and rub this preparation through a fine wire-sieve on to a dish. Next, fill some small round or oval earthenware potting pans with this preparation, smooth the surface over with a spoon clipped in water, place them in a covered stewpan, and submit them to the action of steam for about half an hoar. The potted pheasant must then be allowed to cool; then, with the bowl of a spoon, press down the meat in the pots, wipe them clean, and run a little clarified fresh butter over the surface.

Note. - All kinds of game should be potted in the above manner, and will then keep fresh-flavored for mouths. For those who approve of it, more spice and aromatic herbs may be added ; but it should be observed, that an immoderate use of these impairs the flavor of the game.

1231. Potted Fowl And Tongue

Pare off all the meat from a roast fowl, chop and pound it thoroughly with about one pound of boiled red tongue or dressed ham ; add six ounces of clarified fresh butter, three ounces of good glaze (made with the bones of the fowl), and a gravy-spoonful of good Bechamel sauce (No. 5); season with Cayenne pepper, nutmeg, and salt; and when the whole has been thoroughly mixed by pounding, nab the produce through a fine wire-sieve, and then finish this as directed for the potted pheasant.