Butter a ring mold and fill it to the top with the mousse, then knock the mold against the table a couple of times to remove any large air pockets. Place the mold in a pan of hot water, cover with a piece of buttered wax paper, and bake the mousse in a moderate oven (375° F.) for 12 to 18 minutes. When done, a large kitchen needle or skewer or a small sharp-pointed knife inserted in the center will come out clean, with no uncooked mousse clinging to it, when withdrawn. Let stand a few minutes, then invert the mousse on a serving dish and fill the tenter with lobster Washington.
Lobster Washington
Split 3 live lobsters, each weighing from 1 ½ to 1 ¾ pounds, and remove the intestinal vein. Remove the claws and cut them into 2 or 3 pieces. Cut the bodies into 3 or 4 pieces and sprinkle with ½ teaspoon salt and a little white pepper. In a large shallow saucepan melt 3 tablespoons butter and in it sauté the lobsters for 4 to 5 minutes. Add 1 tablespoon chopped shallot and 1/3 cup warm rye whiskey. Ignite the whiskey and as soon as the flame dies out, add 1 cup Cream. Cover the pan closely and cook the lobsters for about 20 minutes.
Remove the lobsters. Reduce the cooking liquid to about one-third the original quantity and add 1 cup cream sauce (see “The Last Touch”), Bring the sauce to a boil and stir in 2 egg yolks mixed with 1/3 cup heavy cream and a little of the hot sauce. Cook, stirring briskly, for 2 minutes, being very careful not to let the sauce boil. Add ¼ cup dry sherry and 3 tablespoons rye whiskey and correct the seasoning with salt. Strain the sauce through a fine sieve or muslin cloth. Remove the meat from the lobster shells and cut it into pieces. Put the meat in a saucepan with enough of the sauce to cover it well, and reheat but do not boil. Fill the center of the mousse with the lobster meat and sauce and pour the remaining sauce over the mousse.
Riz Pilaf (Rice Pilaf)
Select a pan that can be covered very tightly to keep in the steam. Melt 1 tablespoon butter in the pan and in it cook 1 teaspoon finely chopped onion until it is soft but not brown. Add 1 cup rice and mix well. Add 2 cups boiling water or chicken stock and ½ teaspoon salt, cover tightly, and cook in a moderate oven (350° F.) or over low heat on top of the stove for 18 to 20 minutes, or until all the water is cooked away. Turn the rice into a hot serving dish, separate the grains with a fork, and sprinkle with 1 tablespoon melted butter. Keep the pilaf in a warm place until ready to serve.
Suprêmes de Pintade Périgourdine (Breast of Guinea Hen Périgourdine)
Allow 1 guinea hen for 2 servings that is, 1 breast for each serving. Mow ever, if the birds are very large and the dinner menu has many courses, then 1 bird will serve 4, or 1 breast will be enough for 2 servings. Clean the birds and season them with salt. Place them in a roasting pan and spread them with good fat. Roast the guinea hen in a hot oven (425° F.) for 40 to 45 minutes for birds weighing from 1 ¾ to 2 pounds, basting often. Remove the birds from the oven, carve off the legs first. then remove the breasts. Reserve the legs and carcass for making salmis the following day.
Make a sauce in the roasting pan as follows: Pour off the fat from the pan and add to the pan 1/3 cup sherry, 1 to 2 tablespoons juice from a can of truffles, 1 cup brown sauce (see “The Last Touch”), and 2 tablespoons glace de viande or meat extract. Cook the sauce slowly for about 10 minutes, stirring in all the brown crustiness around the edge of the pan. Strain. Add 2 to A tablespoons diced truffles and 2 tablespoons sherry or Madeira. Correct the seasoning and bring the sauce to a boil. Sauté a slice of goose liver for each serving in a little hot butter until the liver is heated through. Remove the skin from the breasts of the guinea hens and trim the breasts to give them a neat, natural shape. Arrange the breasts on a warm serving dish with a slice of goose liver on top of each and pour the sauce over them.
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