Remove the bird to a platter, letting the juice from the cavity drain into the roasting pan. To the pan add ¼ cup aspic, bring the mixture to a boil, skim the fat from the surface, season the liquid with salt, and strain it and cool it. Plunge the reserved tarragon leaves into boiling water and parboil them for a few seconds. Drain them, plunge them into ice water, and dry them on a towel. When the chicken has cooled. detach the legs and the breast and take out the small bones. Reshape the bird on a rack and coat it with the jellied gravy. Chill the bird well, place it on a serving dish, and decorate it with the tarragon leaves. Finish with a coat of clear aspic.
Poussin à la Véronique en Gelée(Jellied Chicken with Grapes)
Have the butcher bone 6 squab chickens weighing about 1 pound each. Or remove the feet and the wing tips and bone the squabs as follows: Cut down the back to open the bird. With a very sharp small knife detach the rib bones and other bones from the meat, keeping meat and skin intact. Remove the breast bones, still working from the inside, push back the flesh around the second joint, and carefully cut the meat away from the second joints and legs and pull the bones out. Remove the wing bones the same way.
Spread the buned birds flat on a board, skin side down, and season them with a little salt. Spread them thickly with goose liver mousse and roll them up. Tie the rolls with soft string, tying the legs and second joints close to the body. Roast in a moderately hot oven (375° F.), basting often with butter, for about 35 or 40 minutes. Add a little water if the butter starts to scorch in the pan. Remove the birds to a platter and cool them.
Discard the fat from the pan and add 2 tablespoons Sherry or Madeira, I tablespoon meat extract, and 3 tablespoons aspic. Boil the sauce for a minute or two, stirring to combine all ingredients. and strain and cool it. Discard the trussing strings, arrange the birds on a serving dish, and coat them lightly with the sauce. Garnish the dish with seedless white grapes. Chill well and coat all with another layer of sauce.
Mousse de Foie Gras (Goose Liver Mousse)
Work 6 tablespoons goose liver with a wooden spoon until it is very smooth and force it through a line sieve into a saucepan set in a pan of chopped ice. Add 2 tablespoons soft butter, working it in well with the goose liver. Season to taste with salt and a little white pepper and fold in thoroughly 2 tablespoons whipped cream
Supréme de Poularde Rose Marie (Jellied Breast of Chicken with Tomato Mousse)
Prepare a tomato mousse and spread it about ½ inch thick on a serving platter. Chill until set and cover with a layer of chicken aspic. On the chicken aspic arrange overlapping slices of cooked chicken breasts. Decorate the slices with tarragon and chervil leaves. Garnish the platter with cherry tomatoes and cover all with a thin layer of clear aspic.
Tomato Mousse
Peel 6 or 8 large tomatoes, cut them in half, and press out juice and seeds. Chop the pulp and force it through a fine sieve to make a purée. Add enough tomato juice to make about 2 cups. Soften 1 ½ envelopes gelatin in ¼ cup cold water and dissolve it over hot water. Add the gelatin to the tomato puree and strain the aspic through a fine sieve. Whip 1 cup cream stiff and stir the tomato mixture slowly into the whipped cream. Add 1 or 2 drops of red vegetable coloring, if necessary, to make the mousse an attractive tomato red.
Jellied Chicken Pie
Mix in a bowl 3 tablespoons finely chopped onion. 1 ½ tablespoons chopped parsley, 12 mushrooms, cleaned and sliced) 1 teaspoon Worcestershire sauce, 1 teaspoon salt, a little pepper, ¼ cup Sherry, I quart strong chicken broth, and 1 ½ cups aspic. Put 6 uncooked chicken breasts into a casserole or use individual baking dishes, Pour the mushrooms and the seasoned liquid over the chicken. Cover the casserole and bake it in a moderately hot oven (375° F.) for about 1 hour. Cool and chill until the liquid jells. Remove the lid, garnish each breast with a small slice of cooked ham and 2 slices of hard-cooked egg and cover the garnish with a thin layer of aspic. Chill well and sprinkle with a little chopped parsley. Traditionally, the baking dish is covered with a crust of pie dough which is not eaten.
Poulet Froid Moutarde (Cold Chicken with Mustard)
Clean and split tender young broilers weighing about 2 pounds each. Season them with salt, brush them with butter, and broil them or roast them in a hot oven until they are just done. Do not overcook. Spread the birds with a thin layer of prepared mustard, dip them in dry crumbs, sprinkle with melted butter, and brown the crumbs under the broiler. Cool the chickens but do not refrigerate them. Garnish each bird with a slice of cooked ham, a slice of pickle, and water cress, and serve with it a sauce made by mixing together equal parts of Worcestershire sauce and of finely chopped tarragon, chives, chervil, and parsley. A salad of tomatoes, or potatoes, or tossed greens makes an excellent accompaniment.
Capon Virginia
Clean and singe a capon or a large roasting chicken weighing about 5 pounds. Truss the legs and wings close to the body. In a saucepan combine 2 quarts water with 1 onion, 1 carrot, and 1 leek, 3 sprigs of parsley, 2 stalks of celery, and I tablespoon salt. If any chicken bones are available, add them also. Bring this court-bouillon to a boil, skim as needed, and cook it slowly for 1 hour. Remove the vegetables and the bones, and cook the chicken in the stock for 40 minutes, or until it is done. Cool the bird in the stock.
Pinterest
