A guide to modern cookery

(No. 954), and decorate it with large slices of truffles. Fill the mould with a coarse _julienne_ of chicken fillets, salted tongue and truffles, spread in successive layers and besprinkled with cold, melted aspic. When about to serve, turn out the aspic on a very cold dish; set a salad “à l’Italienne” in its midst, and serve a Rémoulade sauce separately. 1706—ASPIC DE POULET A LA GAULOISE _Clothe_ an ornamented mould with jelly, and decorate its bottom and sides with truffles. Fill it with successive and alternate layers of: aspic jelly, collops of chicken fillets, cocks’ combs coated with brown, chaud-froid sauce, fine cocks’ kidneys, coated with white chaud-froid sauce, and slices of salted tongue cut into oval shapes. When about to serve, turn out, and surround with fine _croûtons_ of aspic. 1707—MÉDAILLONS DE VOLAILLE RACHEL Prepare some chicken _suprêmes_ as explained under “Chaud-froid Félix Faure” (No. 1691), and cut them into collops. Trim these collops with a round, even cutter, and coat them with aspic. Prepare a _mousse_ from the meat of the legs. Spread this _mousse_ on a tray in a layer one-third in. thick and leave it to set. When it is quite firm, stamp it out with a round, even cutter, dipped in hot water, and a little larger than the one used in trimming the collops. Set a medallion on each roundel of _mousse_, fixing it there by means of a little half-set jelly, and arrange the medallion prepared in this way on a square dish. In their midst set a fine faggot of asparagus-heads; fill the gaps between the medallions with a garnish consisting of a salad of asparagus-heads with cream. Serve on a block of ice or surround the dish with ice. 1708—GALANTINE DE VOLAILLE For galantines, fowls may be used which are a little too tough to be roasted, but old fowls should be discarded. The latter invariably yield a dry forcemeat, whatever measures one may take in the preparation. The fowl should be cleaned but not emptied, and it should be carefully boned; the process beginning from an incision down the