A guide to modern cookery

grease as directed under “Poularde au Champagne” (No. 1688). Serve the _terrine_ in a block of ice, or on a dish with broken ice all round. 1702—TERRINE DE POULARDE EN CONSERVE Prepare the pullet as explained above, and put it in a box just large enough to hold it. Seal up the box; mark the top with a bit of tin; put it in a stewpan with enough water to cover it, and boil for two hours. This done, withdraw the box and cool it, placing it upside down, that the grease may be at the bottom and the breast coated with jelly. 1703—AILERONS DE POULET A LA CARMÉLITE Poach a chicken à la Reine; let it cool; raise its _suprêmes_ and leave the humerus bones attached, after having duly cleared them of all meat; skin the _suprêmes_, and coat them with a little jelly. Garnish a timbale, just large enough to hold the two wings, half-way up with crayfish _mousse_. Upon this _mousse_, set the two _suprêmes_, opposite one another, and between them set a row of shelled and trimmed crayfishes’ tails, cooked as for bisque. Cover the whole with a succulent half-set chicken jelly, and place in the refrigerator for two hours. 1704—AILERONS DE POULET LADY WILMER Poach three fleshy, spring chickens, taking care to have the _suprêmes_ just cooked. Leave to cool, and raise the wings as in the preceding recipe, trim them and coat them with jelly. With the meat of three legs, prepare a chicken _mousse_, and mould it in a dome-mould. When the _mousse_ is set, turn it out on a dish, and place the wings all round, fixing them on the _mousse_, with their points upwards, by means of a little half-set jelly. Cover the _mousse_ on top, and the gaps between the points of the _suprêmes_ with chopped truffle and chopped tongue, laid alternately. In the middle of the _mousse_, set a fine, glazed truffle, pierced by a small _hatelet_. 1705—ASPIC DE POULET A L’ITALIENNE _Clothe_ a border mould with aspic jelly, in accordance with the procedure described under “Aspic de Homard”