Divide in five pieces each, three roasted chickens (rather underdone), two wings, two legs and one breastpiece; remove the skin and some of the bones. Put three-quarters of a pint of yellow sauce in a saucepan, warm it and also warm half the quantity of aspic jelly; stand the pan on ice and stir with a wooden spoon until the sauce thickens; then take the pan off; dip the pieces of fowl one by one into the sauce and arrange them on a baking-sheet. Dip some slices of truffles in the sauce and with these decorate the sides of a plain border-mould; fill the mould gradually with sauce, surround it with ice and let it set. Wipe around the mould, turn the jelly out on a dish and fill the hollow of the border with a wooden support, having previously covered it with white paper. Trim the pieces of fowl, mask with a layer of jelly, dish on the support, and serve.

Chaudfroid Of Goose's Fat Liver Cutlets

A jar of Strasburg fat livers will be required for this dish. Remove the fat and keep it on ice for a few hours. When quite firm, divide the preparation into three equal portions, trim and cut them crosswise into slices, giving each the shape of cutlets as nearly as possible. Coat the cutlets with transparent chaudfroid sauce and leave them until cool. Fix a support of fat in the center of a bread-support and surround it with chopped aspic jelly. Trim the cutlets, fix some paper frills on the thin ends and arrange them in an upright circle on the bread-support, supported by the chopped jelly. Decorate the top of the support with an ornamental attelette, or fix bread-support on a dish having previously garnished it with a border of fat.

Chaudfroid Of Lark Galantines

Clean and bone the required quantity of larks. Prepare some lark forcemeat, mix in some truffles and stuff each lark with a small piece of the forcemeat. Butter the same quantity of dariole-moulds as there are larks, put one in each mould, breast downward, stand the moulds in a sautepan, pour a little water round them, place the pan in the oven and bake the larks until cooked. Reduce some

Spanish sauce with essence of lark. Unmould the larks, wipe and dip them in the sauce, then leave on a dish until it is cold. Trim the same quantity of small minions of chicken as there are larks, contise them with truffles and put them in the oven. Prepare a socle of fried bread cut so as to form three tiers, place it on a hot dish, put the larks in some more of the sauce, arrange them in rows one above the other, place a contised fillet between each lark, and a border of croutons of meat jelly round the dish; garnish with chopped aspic jelly, and serve.

Chaudfroid Of Partridges With Truffles

Cut the breasts off five or six cold roasted partridges, divide each into three pieces, and trim the skin and pinion bones off. Prepare some chaudfroid sauce with two-thirds of brown sauce and one-third aspic jelly. Dip the pieces of partridge in the sauce, lay them on a dish and leave them till cool. Prepare a wooden stand with steps, mask it with fat, and fix it on a dish, placing on top a small subject cast in fat or stearine. Arrange the side fillets of the breast on the lower step, upright and overlapping, and surround them with a circle of chopped aspic; put the middle pieces of the breast on the upper step. Garnish the base of the stand with some small folded paper cases each filled with a small glazed truffle, and serve.