KITCHEN Put the case on a greased tin, with a firm band of paper pinned round it to keep the sides straight. Fill the centre with rice, lentils, or crusts of bread to prevent the pastrv rising up in the centre. , , , , When it is half baked remove the band of paper and brush the case over with beaten yolk of egg, then finish baking it until it is quite hard. It is then ready. This pastry is not eaten, but is merely a case in which to serve the duck. MEDALLIONS OF CHICKEN Required : Some cold chicken (about three-quarters of a pound). AND COOKERY 4^6 garnish with chopped aspic jelly and halt slices of cucumber, or place them in oval paper ramakin cases and pipe some chopped aspic jelly round. CHAUDFROID OF TURKEY (In season October to March) Required : A turkey weighing about nine pounds. Three pounds of pork sausages. Three hard-boiled eggs. One pound of ham. One or more truffle. Chaudfroid sauce. Salt, pepper, and nutmeg. Chervil and aspic jelly for garnishing. Singe and wipe the bird carefully. Next, with a sharp knife, make an incision at the neck. Cut off the legs at the first joint and draw out the sinews. Pro- ceed to bone the turkey, i.e., to cut all the flesh from the carcase, w'orking the skin and flesh gradually back from the neck towards the tail end of the bird without cutting the skin. Gradually the carcase of the turkey will become quite bare, the flesh and skin being turned back, inside out, _ from it. When the leg bones Chaudfroid of turkey, boned and stuffed are reached, wrench them out of place and bone them separately. If hked, the last bones in the wings may be left in, as they make it easier to re-shape the bird. Remove the skin from the sausages, and season the meat carefully with salt and. pepper. Cut the ham, egg, and truffle in large strips. Pack the inside of the bird with layers of sausage meat, ham, egg, and truffle. Shape the bird as much as possible like it was originally. Tie it up in a dry Tongue (about three-quarters of a pound). A little foie-gras. Chaudfroid sauce. Aspic jelly. Chillies for decoration. Three truffles. A salad of lettuce, endive, and cress. Three inches of cucumber. Cut the chicken and tongue in slices about a quarter of an inch thick. Then with a plain round cutter, about two inches across, stamp out some neat rounds. It may be necessary to patch some of the pieces so as to get a sufficient number of rounds, but the sauce will hide all deficiencies. Chop the trimmings of chicken and tongue finely, then pound them in a mortar. Add to them a little foie-gras, the trimmings of truffle (chopped finely), and salt and pepper to taste. Pound these all well together, then rub the mixture through a sieve. Next spread a layer of it evenly over one side of each piece of chicken. Place each round of chicken on one of tongue, then coat it carefully with some white chaudfroid sauce. Let this set, then coat it a second time. Stamp the truffle and chilhes out in any pretty fancy shapes, and arrange them ^" some pretty design on each medallion. When the sauce has set pour a thin coat- ing of melted aspic on each, and leave them until It IS set. Arrange a nice mixed salad on a dish, place the medallions on this, and ^M HpPiB^PB m 1 HH ^"^^H^ X^'^ I ^^^^^^^P^B^^^K 'C^ V i wSFi^K 3 * * y^' ""'jS r ""' ^ a&w * * 'f^'^ hf '- J H^^ ^5g^^*^^^^^^^ U^^^ i I Medallions of chicken pudding-cloth, put it in the stock-pot, and; let it cook gently for about two hours. Then remove the cloth, and re-mould the bird gently with the hand. Leave it until cold. Next coat it over evenly with chaudfroid sauce. When this is set coat it a second time, then decorate it in any pretty design with chervil or truffle. Coat it with a little melted aspic jelly to set the decorations, and serve it garnished with chopped aspic.
