(2418). Aspic Of Pullet A La Cussy (Aspic De Poularde A La Cussy)

Liaise the fillets from six medium chickens, weighing about two pounds each; suppress the epidermis, and remove the minion fillets, from which suppress the sinews and fine skin; pare the large fillets into half-hearts and place them in a buttered sautoir with the pointed ends lying toward the center. Make five gashes on each minion fillet and fill them in with graded scalloped rounds of truffle; roll them up crown-shaped, place them on pieces of buttered paper and with a pocket fill the center with a chicken quenelle forcemeat (No. 89) and foies-gras well-mingled, having halt of each; lay on top a round piece of red beef tongue, and set these in a buttered sautoir; pour over some clarified butter and lemon juice, and cover each one with a sheet of buttered paper and let cook in a moderate oven. When cold cover the minions with half-set jelly and the large fillets with white chaudfroid sauce (No. 596); when this is cold repeal the operation and lay them on a baking sheet one beside the other without allowing them to touch; detach them by slipping a thin-bladed knife under, then pare them into half-hearts all of the same size.

Decorate a plain or channeled cylindrical mold with fanciful cuts of truffles, tongue, gherkin, egg-white, or pistachios, dipping them singly into half-set jelly, and applying them symmetrically on to the bottom and sides of the very cold mold, having them only on the top and bottom, leaving the center undecorated. Coat over with jelly so as to support the decorations, then lay the minion fillets half an inch from the bottom, and at even distances from one another; fill it up with jelly half an inch above the minions, and when this is set dress on the large fillets, one overlapping the other, the pointed ends downward; then fill up with jelly and let it gel perfectly hard. Have a plain dish covered with a tin bottom, and spread this with ravigote butter (No. 588) and a round of white paper over: unmold the aspic on this, and till the center with a wooden support with a cup filled with cut-up vegetables on top, held on with a skewer.

Around the bottom range chopped jelly and crusts.

(2419). Aspic Of Quails-Breasts (Aspic De Filets De Cailles)

Raise the breasts and minion fillets from three or four quails, pare and beat lightly, season and poach in butter and lemon juice, keeping them rare; cool them off under the pressure of a light weight between two buttered papers. Detach the minion fillets from the carcass and streak them with truffles; poach them also in butter and lemon juice, bending them slightly. Divide each large fillet into two pieces, pare them neatly and dip them one by one in a brown chaudfroid sauce (No. 594); range them as fast as they are done on a baking sheet to harden the sauce, then pare. Cut some croutons of very tender red beef tongue, having them the shape of the fillets, only half as many, and trim them nicely. Imbed a fancy cylindrical mold (Fig. 148) in ice; on the bottom lay a thin bed of jelly and on this dress the minion fillets, pressing them down on the sides that are streaked; cover them gradually with cold jelly to have it form a thickness of about an inch, then let it set; dress the fillets in a circle on this, laying them on their smoothest side and alternating every two with a crouton of red beef tongue; cover this circle with another layer of the jelly half an inch thick and form more circles with the fillets, proceeding as for the others.

Fill the mold with cold jelly, put the mold aside on ice for an hour, and just when ready to serve invert the aspic on a bed of jelly hardened on a dish and surround it with small paper cases filled with small truffles covered with a brown chaudfroid sauce (No. 504).