Combine cold cooked peas, tiny white turnips and carrots cut in small dice or basonnets (little sticks), green beans, sliced slantwise, and tiny lima beans. and add enough mayonnaise chaud-froid to hold the mixture together. Line small cylindrical molds with clear aspic on the point of congealing, and set the molds in the refrigerator. When the aspic has congealed, fill the molds with the vegetable mixture, leaving space at the top for a layer of clear aspic. Chill until the aspic is set. Unmold the salad and use to garnish cold main dishes.
Oeufs Pocbés Louisiana (Poached Eggs Louisiana)
Slice off the tops of 2 large or 3 medium green peppers and remove the pith and seeds. Mash the yolks of A or 5 hard-cooked eggs and add to them ½ cup chopped red pimentos and ½ cup mayonnaise chaud-froid. Pack this mixture into the peppers and chill them. Meanwhile poach 6 or 8 eggs and trim and chill them. With a sharp knife, cut the stuffed peppers into ½-inch slices and arrange a poached egg on each slice. Finish with a coat of clear aspic.
Filets de Soles en Gelée à la Parisienne (Filet of Sole in Aspic à la Parisienne)
Poach 6 filets of sole in court-bouillon (March, 1955) for about 15 minutes. or until the fish is cooked. Lay the filets on a rack to drain and cool. Coat each fish with mayonnaise chaud-froid. Chill until the sauce is set and repeat to make a thicker coating. Use 1 to 1 ½ cups sauce in all. Decorate the fish with tarragon leaves or truffles cut into shapes, or make daisies with the whites of hard-cooked eggs for petals and sieved hard-cooked egg yolks for centers, fixing the decorations in the sauce. Chill and coat with clear aspic. Combine cooked vegetables cut in fine dice with mayonnaise chaud-froid and arrange this salad on a serving dish. Lay the fish filets on the vegetables. Garnish with little cucumber baskets made by cutting cucumbers into 1 ½-inch lengths and scooping the slices our about 2/3 from the top. Fill the baskets with tiny cherry tomatoes dressed with vinaigrette sauce (March, 1956). Or hollow out small tomatoes and fill them with cucumber salad. Or arrange slices of hard-cooked egg on tomato slices and place a ripe olive in the center of each
Tomatoes Filled with Cucumber Salad
Peel tomatoes and cut off the tops and reserve them. Squeeze very gently to remove seeds and juice. Slice 1 or 2 cucumbers very thin, sprinkle with salt and let stand 10 or 15 minutes. Drain and dry the cucumbers in a towel. Dress the cucumbers with vinaigrette sauce (March, 1956) and sprinkle them with a little chopped parsley. Fill the tomatoes with this mixture; replace the tops.
Fricandeau de Veau Braisée en Gelée Uellied Braised Veal)
Have the butcher remove the bone from a 3 to 4-pound piece of good white veal cut from the center part of the leg and lard the top of the meat with small strips of fat salt pork Have the bone sawed into pieces. In the bottom of a casserole, spread the bones. 1 onion, sliced. 1 carrot, sliced, and a faggot made by tying together 1 piece of celery stalk. 4 sprigs of parsley, 1 small bay leaf and a sprig of thyme. Season the veal with ½ teaspoon salt and lay it on top of the vegetables. Spread 1 tablespoon butter (or veal or beef fat) over the meat. Braise the meat in a hot oven (425° F.) for 20 minutes, until the meat is golden brown and the vegetables begin to cook. Add 1 cup chicken stock, cover the casserole and continue to cook the meat about 2 hours, basting it often, until the liquid is reduced to half the original quantity. Add ½ cup more stock and continue to cook until the meat is tender, basting often. Add a little more stock if necessary. Uncover the casserole and cook the meat for 15 to 20 minutes longer, basting the meat frequently to glaze it. If there is not enough liquid, add a little bouillon.
Remove the meat to a serving dish and let it cool Discard the faggot from the casserole and strain the sauce through cheesecloth. There should be less than a cup of syrupy liquid. Cool this sauce. and if it doesn't jell, reheat it and add 1 tablespoon gelatin softened in ¼ cup cold water. Slice enough meat for one serving for each guest and arrange the slices and the unsliced meal on a serving dish. Garnish the platter with cooked carrots or carrot balls and small cooked white onions, glazed with melted butter and a sprinkling of sugar. Coat the meat and the vegetables with the cooled sauce and chill until the coating is firm. Then coat all with clear aspic.
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