Mousse de Volatile en Gelée (Jellied Chicken Mousse)
Cut up enough freshly poached breast of chicken to make 2 cups and put the chicken through the finest blade of the food chopper with I cup sauce velouté made with chicken stock (page 52). Rub the mixture through a fine sieve and cool it. Gradually add to it 2 cups chicken aspic. If the aspic does not jell. reheat it and add 1 tablespoon gelatin softened in ¼ cup cold water Fold in 1 cup heavy cream, whipped stiff. and season the mixture to taste. Coat the inside of a large mold (or individual molds) with clear aspic and decorate it with miffles cut in fancy shapes. Chill until the aspic is set, and coat again with more aspic. When the second coat of aspic is set. fill the mold with the chicken mixture and chill thoroughly. To serve, unmold on a chilled serving dish.
Chicken Pie in Jelly
Remove the breasts from a tender 3to 3 ½-pound chicken and cut each breast in two pieces. Remove the skin and bones from the second joints and cut each joint in two pieces. Put the meat in a casserole and add 8 to 10 mushrooms, cleaned and sliced, 2 tablespoons finely chopped onion, 1 tablespoon chopped parsley, ½ teaspoon Worcestershire sauce, ½ teaspoon salt, a little pepper. 1 glass (3 ounces) Sherry and 1 quart chicken aspic. Cover the casserole with a rich dough, slash the dough in a decorative pattern, and bake the pic in a moderate oven (350° F.) for 50 minutes to 1 hour. Cool the pie and chill it in the refrigerator until the jelly sets. Carefully lift off the crust and garnish the filling with sliced cooked ham and sliced hard-cooked eggs. Replace the crust, cover it with a glaze of clear aspic jelly, and sprinkle it with chopped parsley.
Poularde Jeannette (Chicken Jeannette)
Tic the legs and wings of a cleaned and singed capon, or large roasting chicken, close to the body. Poach the capon in chicken broth only until the meat is tender and a fork inserted in the second joint brings no red juke; the skin and bones should be firm. This will take 1 hour or longer, depending upon the bird's size. Drain the bird thoroughly and let it cool. Remove all the breast meat and slice it. With kitchen scissors, carefully cut away the breastbones, leaving wings and legs attached to the back with their skin intact. Restore the bird to its original shape by filling the cavity with alternate layers of mousse of goose liver and rouennaise (below) and sliced breast meat. Put the bird on a rack and coat it generously with white cbaudfroid. Chill it. When the sauce is firm, decorate the re-formed breast with truffles cut in fancy shapes, with tarragon leaves or chervil, or with daisies made of hard-cooked eggs (page 32). Coat the chicken with clear aspic and chill it. Serve it on a dish that has been coated with aspic, or surround it with chopped aspic.
Mousse de Foie Gras et Rouennaise (Mousse of Goose Liver and Rouennaise)
In a shallow pan, cook until brown 2 tablespoons fat salt pork cut in fine dice. Add 1 cup duck or chicken livers, a little thyme, 1 bay leaf, ½ teaspoon salt, and a little pepper, and cook for 3 or 4 minutes longer. Stir in 1 tablespoon Cognac. Force the mixture through a fine sieve or puree it in an electric blender, and let it cool. Rub 1 cup purée of foie gras through a fine sieve and combine it with the rouennaise liver mixture. Cream thoroughly ½ cup butter. Set the saucepan containing the liver mixture in a bowl of cracked ice and with a wooden spoon gradually work in the creamed butter. Correct the seasoning with salt.
Poularde Rose Marie (Chicken Rose Marie)
Prepare a capon or a large roasting chicken as described for poularde Jeannette (above).
While the chicken is cooling, prepare the following tomato mousse: Soften 2 ½ tablespoons gelatin in 1 cup tomato juice, then heat the juice to dissolve the gelatin. Add 1 cup tomato puree, a little paprika, and ½ teaspoon salt. Strain the liquid through a fine sieve. Chill the mixture until it begins to congeal, stirring it occasionally. Fold in 1 cup cream, whipped. For a deeper color, add a few drops red vegetable coloring.
Restore the original shape of the bird by filling the cavity with alternate layers of tomato mousse and sliced breast meat. Smooth the surface with a wet spatula and decorate it with thin sections of tomato in flower patterns, with leaves of tarragon or chervil, or with daisies made of hard-cooked eggs (page 32). Coat the chicken with aspic and chill it.
Serve poularde Rose Marie on a platter coated with aspic and garnish it with tiny tomatoes filled with vegetable salad or cucumber salad (July, 1956).
File of Sea Bass à l'Orientale
Spread 1 tablespoon butler in a large shallow pan, add 1 tablespoon chopped shallot or onion and arrange on top 6 filets of sea bass, or other fish, seasoned with a little salt and pepper. Add 1 glass (4 ounces) white wine and ½ cup fish stock (page 52). Cover the pan with a circle of wax paper with a tiny hole in the center, adjust the lid, cover the pan, and cook the fish for 10 to 12 minutes, until it flakes readily. Remove the filets to a rack to cool. Reduce the liquid in the pan to a third of its original quantity and add a generous pinch of chopped saffron and 1 tablespoon gelatin softened in ¼ cup cold water. Peel, seed and chop 3 tomatoes and cook them until soft, add 1 cup tomato puree, cook 5 to 10 minutes and add 1 tablespoon finely chopped parsley and tarragon, mixed, and 1 teaspoon chopped chives. Correct the seasoning with salt and add a little freshly ground pepper. Combine this sauce with the gelatin mixture and chill it. When the gelatin begins to congeal, coat the fish filets. Arrange the filets in a serving dish, garnish the dish with lobster claws or with shrimp, and cover all with clear aspic Arrange cucumber salad (July, 1956) in lettuce nests around the fish.
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