Cucumber For Supreme Of Chicken A L'esperance

Cut a small fresh cucumber into slices about a quarter of an inch thick, then with a plain round cutter, not quite so wide as the cucumber, stamp off the peel; take a smaller cutter to stamp out the seedy part of the cucumber, and place the rings thus formed into a saute pan. with sufficient cold water to cover them; season with a little salt, bring to the boil, then skim and boil very gently till tender; remove from the pan, and put them into cold water, and then drain each separately and carefully on a dry cloth; butter a saute pan and place the rings in it. Take a small quantity of quenelle farce (vol. i. page 37), divide it into two parts, colour one with a few drops of Marshall's Liquid Carmine, leave the other white, and then put each portion into forcing bags with very small plain pipes; fill up the centres of the rings to the tops with the white farce, then with the red farce form a little round in the centre, and outside this arrange a ring of truffle cut in the tiniest diamond shapes with a knife; press the truffle well into the farce, and when this is done cover the rings carefully with boiling water, put on the stove and allow the water to reboil, then draw the pan aside for about ten minutes. When cooked, take up the rings and drain them on a cloth, then use as described above. The cucumber prepared thus forms a very pretty garnish for clear soup.

Cream Of Chicken A L'oeuf Creme De Volatile A L'oeuf

Take one pound of raw chicken, free it from skin and bone, and pound it till smooth; mix with it four tablespoonfuls of Bechamel sauce (vol. i.), and take from the mortar. Then pound half a pound of Panard (vol. i.) with one and a half ounces of butter, a saltspoonful of salt, and a tiny dust of white pepper, and add it to the meat; mix into it four whole eggs, and three tablespoonfuls of cream, and rub altogether through a coarse hair or fine wire sieve, and put the mixture into a well-buttered egg mould that is ornamented with cut truffle; tie up the mould with tape or string, put it in a stewpan on a fold of paper, cover with boiling water; watch the water reboil, then draw the pan to the side of the stove, and let the contents poach for three-quarters of an hour. Then take up, remove the tape, turn out the cream, and dish up on a square crouton of bread that is masked with Supreme sauce (vol. i.), garnish with hatelet skewers with large truffles and cockscombs on them, and serve with Supreme sauce round the base for an entree for dinner or luncheon. The above given quantities will be found sufficient for ten to twelve people.

Cream Of Chicken A La Reine Pain De Volatile A La Reine

Pound ten ounces of raw chicken and six ounces of panard separately till smooth, then add two tablespoonfuls of Bechamel sauce, one ounce of butter, two and a half small eggs, and two large tablespoonfuls of thick fresh cream; mix these well together, and season with a little pepper and salt, and pass through a fine sieve. Butter a plain timbal mould and sprinkle it all over with chopped truffle, then put in the mixture by means of a large forcing bag with a large plain pipe, knock the mould down well on the table so as to get the form of the mould. Take a stewpan large enough to hold the mould, place a piece of paper folded between the pan and the mould, and surround the mould with boiling water to about three parts its depth; place it on the stove, watch the water reboil, and then put on the lid and steam for half an hour. When cooked turn out, and serve with a good creamy Veloute sauce (vol. i.) round the base of the dish; serve for an entree for dinner or luncheon.