(2542). Small "Pains" Of Capon With Tarragon (Petits Pains De Chapon A L'Estragon)

Select some timbale molds (No. 1, Fig. 137), imbed them in chopped ice, and decorate the bottoms and sides with cut-up gherkins and blanched tarragon leaves, being careful to dip these decorations in half-set jelly when using. Take the value of two or three gills of capon puree, and mix with it a few spoonfuls of veloute sauce (No. 415); put this into a small saucepan and dissolve gradually with a gill of good aspic jelly (No. 103) and a few spoonfuls of tarragon vinegar. Stir this preparation on ice to thicken, and use it to fill the empty molds. One hour later dip these timbales in warm water; unmold the timbales and dress them at once in a circle on a cold dish. Garnish the center with chopped jelly and around with jelly croutons.

(2543). Small "Pains" Of Chicken A L'Ecarlate (Petits Pains De Volaille A L'Ecarlate)

This entree requires to be dressed on a wooden foundation fastened on a dish: cover it with white paper, and decorate its thickness with a border in relief; in the center of this foundation place a wooden support also covered, it being as high as a six-sided timbale mold about the same size as timbale No. l. Fig. 137. Pound the white meats of a large chicken with an equal quantity of foies-gras, both to be cooked; add two spoonfuls of veloute sauce (No. 415), season and strain through a sieve. Put this pulp into a thin metal vessel, and mix in an equal quantity of liquid blond chaudfroid (No. 596), and four spoonfuls of cooked truffles cut in small dice. Incrust the molds on ice; coat with half-set jelly, and line the sides only with narrow strips of red beef tongue, cut the same height as the molds. Thicken the preparation on ice and with it fill the lined molds; leave to harden for one hour. When required for serving, dip the molds in hot water in order to unmold the "pains," and dress them on the foundation around the support, placing one on its summit; decorate all the tops with a large mushroom head channeled through the thickness and hollowed in the center so that it is capable of holding a small truffle ball.

On the central " pain " fasten a small hatelet garnished with a truffle and cocks'-comb slightly larger than the rest.

Fig. 514.

(2544). Small "Pains" Of Chicken A La Freycinet (Petits Pains De Poulet A La Freycinet)

, Have a baking tin with a raised border an inch and a half high; range on it some timbale molds (No. 2, Fig. 137), and surround them with finely chopped ice: pour into the bottom of each mold some jelly to an eighth of an inch in thickness and on top set a round slice of truffle a quarter of an inch narrower than the diameter of the bottom mold; decorate the sides with fanciful cuts of truffles or egg-white dipped in half-set jelly; coat over the interior of the mold or else brush it with a layer of the jelly and fill it up with the following preparation: Pound half a pound of the white meat of a braised and cold chicken to a pulp, after removing the skin, fat and bones; add to it half a pint of veloute sauce (No. 415) well reduced with mushroom essence (No. 392) and a pint of jelly (No. 103); pass the whole through a tammy into a thin metal bowl and lay it on ice; incorporate and mix well with it the same quantity of whipped cream, drained for two hours on a sieve. Fill the molds half full and place in the center a ball of foies-gras taken from a terrine with a round five-eighths of an inch vegetable spoon dipped in hot water; finish filling up with the preparation, smooth the tops and let get thoroughly cold.

Unmold the timbales and dress them in a circle on a cut-out rice socle two inches high by eight inches in diameter; place in the center of the socle a sloping support, having it three inches high and five inches in circumference at the base and two inches in circumference on the top; on this top fasten a stearine cup, filling it with very small black and glazed truffles.