(2304). "Pain" Of Chicken A La Villars (Pain De Volaille A La Villars)

Prepare a chicken quenelle forcemeat (No. 89); dilute with a little Madeira sauce (No. 492). Butter a cylindrical shaped low mold, decorate it with a few fanciful cuts of truffles and fill it with the forcemeat; poach by putting it in a saucepan with water to half its height; bring the water to the boiling point and poach in a slack oven; when firm to the touch in the center remove from the oven and unmold. Have the breasts and minion fillets well pared and free of sinews, then cut into escalops; saute them on a brisk fire with some minced truffles, season and drain off the butter, replacing it by a little Madeira and half-glaze (No. 400), adding two dozen small channeled mushroom heads (No. 118); when the whole is very hot dress the mushrooms around the " pain " and the escalops and truffles in the center of it. Serve a Madeira sauce (No. 492) at the same time.

(2305). "Pain" Of Crawfish, Chartreuse (Pain D'E'Crevisses, Chartreuse)

With some raw salmon and pike meats prepare a cream forcemeat of fish (No. 76): prepare also a fine montglas with truffles, mushrooms and lobster-claw meat, cut in small Julienne; mingle all with some good thick brown sauce (No. 414) reduced with Madeira and the truffle broth. Take a part of this montglas and use it to fill seven or eight scallop shells, smooth and round the preparation on top in the shape of a dome and cover with a thin layer of fish cream forcemeat (No. 76). Butter a small, narrow, pyramidical mold, keep it on ice for a few moments and then line the sides and bottom with fish cream forcemeat (No. 76), leaving a hollow space in the center: fill this in with the montglas and close the opening with a layer of the same forcemeat. Poach the •• [lain " for twenty-five minutes in a bain-marie, or until it is firm to the touch in the center, keeping it covered with a round piece of paper; stand the shells steadily on a baking sheet. push into a slack oven for ten to twelve minutes, and before taking them out cover the tops with a little good veloute sauce (No. 415) reduced and finished with red butter (No. 580); take out at once and keep them warm for two minutes at the oven door, then remove and on each one lay a slice of lobster.

Invert the "pain " on a small cooked noodle paste (No. l42) foundation an inch and a quarter high, it being slightly wider than the mold: coat the forcemeat with a little veloute sauce and place a slice of lobster exactly on the center of the "pain." Dress the shells around its base and serve at the same time a sauce-boatful of veloute sauce finished with red butter.

Fig. 424.

(2306). "Pain" Of Pheasant With Cream (Pain De Faisan A La Crenie)

Pound the raw meats taken from a pheasant: season and rub through a sieve; return this to the mortar to pound again with four egg-yolks and three-quarters as much butter as there is pulp.

Put this preparation into a thin iron vessel and beat it on ice to have it smooth and acquire a body, mixing in gradually about a gill of raw cream. Fry a small part of this in the oven in a diminu tive mold to judge of its consistency and rectify it if found necessary. Prepare a montglas of cooked foies-gras, truffles and very red freshly cooked and tender beef tongue; put all into a small sautoir to thicken with two or three spoonfuls of good veloute sauce (No. 415) reduced with pheasant fumet (No. 397) and keep it warm in a bain-marie. Butter the inside of mold (Fig. 150), using a brush dipped in clarified butter, and fill it up with the forcemeat; smooth the top, cover with a round of buttered paper, and poach it in a bain marie for twenty minutes or until firm to the touch. After removing it from the oven wipe dry and invert it on a rice croustade foundation (Fig. 9a) fastened on a dish; it should be an inch thick and a very little wider than the mold; fill the hollow in the twist with the montglas and cover the forcemeat lightly with a brush dipped in the same veloute sauce (No. 415). Send a sauce-boat of this same sauce to the table with the "pain."