A guide to modern cookery

1712—MAYONNAISE DE VOLAILLE Garnish the bottom of a salad-bowl with _ciseled_ lettuce, arranging it in the shape of a dome. Season with a little salt and a few drops of vinegar. Upon this salad arrange the cold collops of boiled or roast fowl, carefully cleared of all skin. Cover with mayonnaise sauce; smooth the latter and decorate with capers; small stoned olives; anchovy fillets; quartered hard-boiled eggs; small quartered or whole lettuce hearts. Arrange these decorating constituents according to fancy, as no hard and fast rule can be given. When about to serve, mix as for a salad. 1713—CHICKEN SALAD This dish consists of the same ingredients as the preceding one, except for the mayonnaise, which is replaced by an ordinary seasoning added just before mixing and serving. 1714—PÂTÉ DE POULET Line a raised-pie mould with patty paste (No. 2359), taking care to leave a fine crest. Bone a fowl weighing about four or five lbs. Set the _suprêmes_ (each cut into three collops) to _marinade_ in a glass of brandy, salt, pepper, nutmeg, and five medium-sized peeled truffles, each cut into four or five thick slices. With what remains of the fowl’s meat, as much lean pork and veal (mixed in equal quantities) and twice as much fresh, pork fat (_i.e._, a quantity equal in weight to all the other meats put together), prepare a very smooth forcemeat; chopping the whole first, then pounding it and rubbing it through a sieve. Add to this forcemeat a little truffle essence; the _marinade_ of the fillets; one raw egg, and the necessary seasoning, to wit: salt, pepper, and nutmeg. Line the bottom and sides of the pie with this forcemeat; on this first layer of forcemeat lay a thin slice of bacon and thick slices of tongue, beef, or ham. Place thereon another slice of bacon, followed by a thin layer of forcemeat, a layer of truffle slices, another layer of forcemeat, the collops of fowl, another layer of forcemeat, one more layer of truffles, one more layer of forcemeat, one more layer of tongue or ham (between two thin slices