A guide to modern cookery

piece, cocks’ combs and mushrooms, covered with chaud-froid sauce or jelly, were set. They were also dished on stearine tazzas, made in special moulds; but these methods, however much they may have been honoured by old cookery, are generally scouted at the present day. The method of dishing detailed hereafter is steadily ousting them; it allows of serving much more delicate and more agreeable chaud-froids in the simplest possible way, and was inaugurated at my suggestion at the Savoy Hotel. _Modern method of dishing_: Set the decorated pieces, coated with chaud-froid sauce, side by side on a layer of excellent aspic jelly, lying on the bottom of a deep square dish. Cover them with the same aspic, which should be half melted, and leave to set. When about to serve, incrust the dish in a block of carved ice, or surround it with the latter fragmented. This procedure allows of using less gelatinous products in the preparation of the aspic, and the latter is therefore much more delicate, mellow, and melting. 1690—POULARDE EN CHAUD-FROID A L’ÉCOSSAISE Having poached and cooled the pullets, raise the _suprêmes_, and cut each into three or four collops. Garnish these collops, dome-fashion, with a _salpicon_ consisting of the meat cut from the carcass, combined with an equal quantity of salted tongue and truffle, and cohered with reduced chicken jelly. Coat these collops with white chaud-froid sauce; sprinkle them immediately with very red tongue, truffle, gherkins, and hard-boiled white of egg; all chopped, mixed, and glazed with jelly. Now set the collops in a deep, square silver dish, alternating them with oval slices of salted tongue. Garnish their midst with a salad of French beans, cut lozenge-form and cohered with aspic. 1691—CHAUD-FROID FELIX FAURE Raise the _suprêmes_ of a fine pullet; cut them in two in the thick part, without separating them, and slightly flatten them. Lay them on a piece of linen; season them; and, on one of their halves, spread a layer of foie-gras purée thickened with a little chicken forcemeat. Upon this layer set some rectangles of raw foie gras, one-third in. thick;