Chaudfroid Of Turkey

Cut the flesh off the breast of a large turkey that has been cooked and cooled, and then cut it into thin fillets lengthwise; trim them to an equal size, dip them in some chaudfroid sauce and lay them side by side on a bakingsheet. Leave the fillets till the sauce is cold, then trim and coat them with some aspic jelly. Have in readiness a small pyramid, shaped out of fat, stuck on a bread support and ornamented on the top with a vase of fat. Arrange the fillets on the bread, leaning against the pyramid and garnish the base of them with a circle of chopped jelly. Hollow out some cooked truffles, fill them with a salpicon of turkey that has been thickened with mayonnaise sauce, and arrange them round the bottom of the support, and serve. If liked the fillets of turkey may be alternated with fillets of pickled tongue that has been coated with red aspic.

Chaudfroid Of Woodcocks

Pluck and singe some woodcocks, wrap them in sheets of buttered paper, lay them in a bakingpan and roast them in the oven; do not brown them, but keep them rather underdone. When cold cut the birds into joints, coat them over with chaudfroid sauce that has been reduced with essence of woodcock, and lay them on a dish till the sauce has cooled. Garnish a round border mould with some cooked minion fillets of woodcocks, fill it with aspic jelly and leave it till set. Turn the border of jelly out onto a round dish, put a block of fried bread in the center, arrange the pieces of birds inside the circle, leaning them against the bread support, and serve.