Chaudfroid Of Pheasants

Pluck and truss two pheasants, wrap them in buttered paper, and roast them without coloring. When cold cut them up in several pieces, strip off the skin, dip them in chaudfroid sauce, and leave on a dish to set. Arrange some small evenly-cut pieces of the fillets in a border mould; fill it with half-set savory aspic jelly, and when the jelly is quite set turn out the border on a dish. Fix a crouton of fried bread in the center, and pile the pieces of pheasant over it. A few sprigs of parsley may be tucked in here and there to complete the effect.

Chaudfroid Of Pigeons

Prepare and truss the pigeons as for roasting, and season them with salt and pepper. Put them in a baking-dish, pour round some veal stock, and bake them, basting occasionally with the liquor in the pan. When done, drain, and cut them into convenient-sized pieces. When the stock is cold, skim off all the fat, pour it into a small saucepan, add the white of an egg, and boil it till reduced to a jelly. Then strain it through a napkin and let it get cold. Place the pigeons on a dish, cut the jelly into croutons and place round them, garnish with a few sprigs of green watercress, and serve.

Chaudfroid Of Plovers

Quarter four plovers which have been previously either baked or roasted and are cold; remove the skin and bones; place the entrails in a mortar, pound and rub them through a fine sieve. Prepare a small quantity of thick gravy or extract of game with the bones and trimmings of the plovers, straining through a sieve and taking off all fat and reduce it to half glaze; then add half a pint of brown sauce to thicken it and boil for a few minutes, when it will be ready for use. Pour the gravy slowly into the pounded entrails and add a third of its quantity of liquid aspic jelly; when the sauce becomes cold stir over the ice until thick; dip the quarters of plovers in it, coating them well, and arrange them on a baking sheet to let the sauce set; then remove all superfluous sauce from the quarters, pile them on a dish with the legs turned toward the bottom and wings to the top in the center of a border of the aspic jelly, and serve.

Chaudfroid Of Quails

Draw and clean the birds well, remove the breasts and backbones, but leave the legs. Cut four ounces of fat bacon into small pieces, fry it for a few minutes and then add one-half pound of calf's liver also cut up, one chopped carrot and onion, a bunch of sweet herbs and a seasoning of salt and pepper and grated nutmeg. When well cooked pound the above mixture in a mortar until it is quite smooth, then pass it through a fine hair-sieve. Stuff the birds with the liver forcemeat. Tie each one separately in a piece of muslin and place them in a stewpan. Chop the bones of the birds and put them in with them, add some chopped vegetables, a bay leaf and a sprig of thyme, one-half pint of stock and one teacupful of sherry. When boiling move the stewpan to the side of the fire and allow the contents to simmer gently for thirty minutes or so. When cooked remove the birds from the stewpan, drain and press them lightly between two dishes. Strain the cooking liquor of the birds through a silk sieve, return it to the stewpan and boil until reduced to a glaze. Remove the pieces of muslin from the quails, baste them with the glaze several times in order to coat them well, and leave them until cold. When ready arrange the birds in a circle on a dish, garnish them with chopped aspic jelly, fill the center with small salad, and serve.