Suprêmes de Volaille Pompadour (Rreait of Chicken Pompadour)
Simmer a 3 ½ to 4-pound chicken until it is tender, cool it and remove the breast meat. Cut each breast filet lengthwise to make three servings. Flatten the filets and crim them evenly. Spread each filet with 1 tablespoon mousse the foie gras (see below), finishing it with a smooth rounded surface. Chill the breasts in the refrigerator.
Soften 1 ½ tablespoons gelatin in ¼ cup cold water and dissolve it in 2 cups hot chicken velouté (September, 1955), colored and seasoned with 2 or 3 tablespoons red sweet paprika. Add ½ cup cream. (Or use 2 ½ cups white chaud-froid sauce, colored and flavored with 2 or 5 tablespoons sweet paprika.) Cool the sauce. Arrange the breasts on a rack and coat them well with the sauce, which should be on the point of congealing Decorate the filets with truffles Cut in decorative shapes and tarragon or chervil leaves. Arrange the decorated filets on a serving dish, chill well and cove: with clear chicken aspic Chill until the aspic is set.
Mousse de Foie Gras
Soften 1 envelope gelatin in 6 tablespoons cold water for 5 minutes. Stir the gelatin over hot water until it is dissolved, remove it from the heat and cool it to room temperature. Mash 1 cup puree of foie gras and force it through a fine sieve. Add to it the dissolved gelatin and 2 or 3 tablespoons whipped cream and mix well.
Terrine de Canard à I'Ancienne (Pâte of Duck)
Remove the skin of a 5-pound duck and reserve it. Cut the breast meat into long thin strips and put them in a bowl with 1 tablespoon chopped shallot or onion, a pinch of thyme. 2 bay leaves, ½ teaspoon salt, a little pepper and 1 glass (3 ounces) white wine or Madeira. Remove the meat from the legs and the second joints and saute it lightly in butter. Break up the rest of the duck carcass and put it into a saucepan with 1 carrot, 1 onion, a small leek, a little parsley, ½ teaspoon salt and 1 quart water. Cook slowly, skimming as necessary, to make 1 ½ to 2 cups rich broth.
Season 2 pounds duck livers with salt and pepper and saute them quickly in hot melted butter for about 3 or 4 minutes. The liver should be medium rare. Peel, core and quarter 4 apples and put them in a pan with 1 teaspoon sugar, 1 tablespoon butter and the juice of ½ lemon. Cook slowly until the apples are soft. Put the apples, the sautéed livers and the meat from the legs and second joints Through a fine sieve. Add 1 large egg and correct the seasoning with salt. Line an earthenware casserole with thin slices of fat salt pork and spread the skin of the duct carefully over this. Put in half the liver mixture, then lay the marinated duck meat on this. If desired, the liver nay be dotted with pieces of truffle wrapped in thin slices of fat pork. Cover with the remaining liver mixture and fold over the skin of the duck to enclose the filling. Lay thin slices of fat salt pork over the skin and top with 4 or 5 bay leaves. Covet the casserole, put it in a pan of hot water and cook it for 1 ½ hours in a moderate oven (350° F).
When the pâté is done, the fat that cooks out on top will be very clear. Weight the casserole lightly with a board or plate and cool it thoroughly. Turn the pâté out of the casserole, scrape off all the fat from the outskirt and put the pate back into the casserole, but mm sideup. Decorate with truffles. Soften 1 tablespoon gelatin in ¼ cup cold water and dissolve it in 1 ½ cups of the hot duck broth, strained through fine muslin. Cool the aspic, add 2 tablespoons Madeira or Sherry and pour the Congealing aspic over the pâté. Chill until the jellied broth sets.
Langue de Boeuf en Gelée au Porto (Ox Tongue with Port Wine Jelly)
Boil an ox tongue until it is tender. Cool it, remove the skin, and trim away the butt end and the bones. Put the tongue on a rack and COM it with clear aspic jelly flavored with a little Port and colored with a few drops of red coloring. Chill the tongue well. Coat a serving dish with aspic, place the tongue on it and decorate the platter with truffles and hard-cooked eggs cut in fancy shapes.
Pinterest
