A guide to modern cookery

the prepared sauce. Mix the whole well, and fill the mould with it. Allow to set well, and turn out on a cushion of rice surrounded by fine _croûtons_ of jelly. N.B.—By substituting young ducks, young pigeons, or some kind of game such as pheasant, woodcock, &c., for the chicken, this recipe may be applied to any piece of poultry or game. 1710—SUPRÊME DE VOLAILLE JEANNETTE Poach a fowl; let it cool; raise its _suprêmes_, and cut each into four collops, trimmed to the shape of ovals. Coat these collops with white chaud-froid sauce, and decorate them with tarragon leaves, _blanched_, cooled, well-drained and very green. Let a layer of aspic jelly one-half in. thick set on the bottom of a timbale or a square dish; upon this layer set some slices of foie-gras Parfait, cut to the shape of the collops, and place one of the latter on each slice of the Parfait. This done, cover with fine half-melted chicken jelly. When about to serve, incrust the dish or the timbale in a block of carved ice. 1711—MOUSSE DE VOLAILLE FROIDE The carefully boned and skinned meat of a poached fowl may be used in the preparation of this _mousse_, but a freshly-roasted fowl, scarcely cooled, is preferable; the latter’s flavour being more delicate and more distinct. The quantities and the mode of procedure for cold fowl _mousse_ are those given under “mousse de tomates” (No. 814). The various _mousse_ recipes which I gave for trout (Nos. 813 and 815) may be applied to cold fillets of fowl. In this case, the latter may be coated with some kind of chaud-froid sauce, or simply glazed with jelly, and soberly decorated. These mousses constitute excellent dishes for suppers, and from a very long list of them I may quote:— Mousse de jambon au blanc de poulet. Mousse de foie gras au blanc de poulet. Mousse de langue au blanc de poulet. Mousse de tomates au blanc de poulet. Mousse d’écrevisses au blanc de poulet. Mousse d’airelles ou de canneberges au blanc de poulet. Mousse de physalis au blanc de poulet.