A guide to modern cookery

hours. At the end of this time take the galantine off the fire; drain it on a dish, and let it cool for ten minutes; remove the napkin in which it has cooked, and roll it in another one which should be similarly tied at both ends. This done, put the galantine to cool under a weight not exceeding five or six lbs. The cooking-liquor, once it has been cleared of grease and clarified as for an aspic (No. 158), constitutes a jelly which accompanies the galantine. When the latter is quite cold, remove the napkin covering it, trim it neatly at either end; coat it with half-melted jelly, and dish it on a low cushion of carved rice. Finally, decorate it as fancy may dictate with pieces of jelly. 1709—PAIN DE VOLAILLE FROID _Poële_ a very tender chicken; do not colour it and have it only just done. Withdraw it and leave it to cool. Add two tablespoonfuls of strong veal stock and one tablespoonful of burned brandy to the _poëling_-liquor. Simmer for ten minutes. Strain this stock through a sieve, and slightly press the vegetables in so doing, that all their juices may be expressed. Clear of grease, and reduce until the liquor does not measure more than two tablespoonfuls. Put it on the side of the fire, add the yolks of three eggs, stirring briskly the while, and add, little by little, six oz. of very good, fresh butter, just as for a Hollandaise sauce. Finally, add one and one-half leaves of gelatine, dissolved in two tablespoonfuls of boiling water, and rub the whole through tammy. Meanwhile, raise the chicken’s fillets and cut them into wide and thin collops, after having cleared them of skin. Cover each collop with a slice of truffle dipped in good, half-melted jelly, and with them line the bottom and sides of a timbale-mould, already _clothed_ with jelly and incrusted in ice. Then completely bone the chicken; finely pound the remainder of its meat as well as the skin; rub the whole through a fine sieve, and add the resulting purée to