A guide to modern cookery

cover with purée, set some slices of truffle upon the latter; coat again with purée; moisten with white of egg, and over the whole press the other half of the _suprême_. Wrap each _suprême_, prepared in this way, in a piece of muslin; poach them in a moderate oven, after having moistened them to within half their height with chicken stock; and leave them to cool in their cooking-liquor under slight pressure. This done, take off the muslin, and cut each _suprême_ into ten or twelve medallions. Envelop each medallion in a _mousse_ of chicken made with the meat of the poached eggs, and leave to set. Then coat each medallion with white chaud-froid sauce, and deck each with a fine slice of truffle. _Clothe_ a dome-mould with a fine chicken jelly, and decorate it with slices of truffle; put the medallions inside, proceeding as for an aspic, and leave to set. When about to serve, turn out on a serviette. 1692—CHAUD-FROID DE POULARDE A LA GOUNOD Raise the _suprêmes_ of a poached pullet, and cool them under pressure. Then cut them into rectangles of equal sizes; and, if necessary, bisect them in the thickness. Prepare a slab of _mousse_ (made from the legs and the trimmings), twice as thick as the rectangles. Smoothen this _mousse_ neatly, and put it in the refrigerator that it may get firm. This done, cut it into pieces exactly equal in size to the _suprêmes_; to do this, all that is necessary is to stick the latter on the _mousse_ by means of jelly. Now coat each _suprême_ garnished with _mousse_ with white chaud-froid sauce, and decorate with a bar of notes, imitated with truffles. Set in a square, deep silver dish; cover with limpid and melting chicken jelly; leave to set, and serve the dish incrusted in a block of ice. 1693—CHAUD-FROID DE POULARDE A LA ROSSINI Prepare the pieces as for ordinary chaud-froid, and coat them with chaud-froid sauce combined with a quarter of its bulk of very smooth foie-gras purée. Decorate each piece with a lyre composed of truffle stamped out