Chaudfroid Of Salmon

Cut a piece about four inches thick from the middle of a salmon and pass a sharp knife between the skin and the fish until almost, but not quite separated; roll a small carrot up in a slice of bacon and put it in the hollow of the fish to preserve its shape, then bind rashers of bacon round the whole of the fish, tying them with fine twine. Chop fine three rashers of fat bacon and four ounces of beef suet, place them in a stewpan with a few sprigs of parsley, a few slices of onions and carrots, the juice of a small lemon, one teaspoonful of cloves and peppercorns and a moderate quantity of salt. Toss these ingredients over the fire for a few minutes without browning them, then pour in as much water as will cover the fish and boil it gently for an hour. Afterwards strain the liquor and let it cool. Place the salmon in a stewpan that is not too large, but will hold it comfortably, pour the sauce over it and allow it to simmer at the edge of the fire. When cooked, leave the fish in the sauce until nearly cold, then drain it and leave it until quite cold and firm. Wash and bone two anchovies and chop them with a few chives and green gherkins, one small tablespoonful of capers and a small bunch of tarragon-leaves and parsley. Put all these ingredients into a mortar with the yolks of two hard-boiled eggs and pound them well. Add to the mixture two ounces of butter, one-half teacupful of salad oil which should be poured in slowly, one scant tablespoonful of tarragon vinegar and salt and pepper to taste. Pass the mixture through a fine hair-sieve with a wooden spoon, and keep it on the ice until firm. Cut a thick oval-shaped slice of bread, trimming off all the crust and fry it in butter until of a light golden brown. Spread some of the above mixture over the bread, put it on a dish, lay the fish on it and cover the top of it with a thin layer of the same mixture, leveling it over with the blade of a knife, occasionally dipped in warm water. Cut into various shapes some hard-boiled white of egg and truffles and ornament the top of the fish with them; strew over it here and there a little lobster spawn. Garnish the dish with croutons of aspic jelly, and serve.

Chaudfroid Of Snipes

Singe and draw ten snipes, season their interiors, then put them aside with their heads. Cut into thin slices one-half pound of calf's liver and put these in a fryingpan with a little lard, toss them over the fire for a few minutes, then put in with them the tails of the snipes, a pinch of chopped onions, a few sprigs of sweet herbs and some trimmings of truffles, sprinkling over plenty of salt and pepper. When cooked leave the liver and trails till cool, then place them in a mortar with half their quantity of chopped fresh bacon and pound them. Add to the forcemeat two or three truffles cut into small pieces. Stuff the snipes with the liver mixture, roll them into oval shapes, sew them up, and fasten a strip of buttered paper around each. Line the bottom of a stewpan with some trimmings of bacon, put in the snipes, moisten them to half their height with some white wine and gravy made from the bones and trimmings of the snipes. Place a sheet of paper on the top, put on the lid, set it in the oven and braise the snipes for twenty minutes. When cooked, take out the snipes and let them cool, then remove the paper and strings and trim them neatly. Skim the fat off the cooking liquor, strain it through a fine hair-sieve into another stewpan, mix with it one-half pint of brown sauce and boil for fifteen or twenty minutes, skimming occasionally; then stir in with it half its quantity of aspic jelly. When the sauce is thick and smooth strain it through a sieve into another stewpan and leave it until nearly cool, then stand the stewpan on ice and stir it for a few minutes. Plunge the snipes in the sauce and cover them well with it; then arrange them on a baking sheet and leave until the sauce has set. In the meantime cook the heads of the birds, trim them, and glaze them with a paste brush dipped in melted glaze. Remove the snipes from the baking-dish, using a fork for the purpose, cut off all the superfluous sauce, and arrange them in the form of a dome on a small stand. Put one of the heads between each of the birds, separating them with chopped aspic jelly. The chaudfroid is then ready for serving.