Farce For Turban A La Piemontaise

Pound four ounces of lean bacon or tongue, and ten ounces of raw chicken or other white meat, till smooth, and rub it through a wire sieve; then mix it with two ounces of pate de foie gras (that has also been rubbed through a sieve), and two large tablespoonfuls of thick Bechamel sauce (vol-, i.); season with a little white pepper and salt, and add two raw yolks of eggs, a tablespoonful of thick cream, and two or three finely-chopped cooked truffles or button mushrooms; stir these ingredients well together, put the mixture into a forcing bag with a large plain pipe, and use.

Turban Of Chicken A La Venitienne Turban De Volaille A La Venitienne

Butter a turban mould well and fill it with savoury farce as below, and let it steam for about twenty minutes, then turn it out on to a cake bottom (vol. i. page 40) that is masked lightly over with white farce as below.

Mask the savoury farce all over with a thin layer of the white farce, and arrange all round this the breast fillets of a raw chicken (that have been sliced and larded), fastening these fillets on to the turban with a little of the white meat farce, using a forcing bag and pipe for the purpose; then garnish with little rounds of cut tongue and truffle, sticking these with farce; place a buttered paper round the turban, and put it in the oven to cook for about twenty minutes with a paper on the top and a few very thin slices of fat bacon to keep the fillets moist. Dish up, remove the paper band, and serve with Veloute sauce (vol. i.), round and braised olives (vol. i. page 33) in the centre, with cockscombs that have been warmed in their own liquor. This will be enough for twelve persons. The cockscombs are kept in bottles ready for use.

Savoury Farce For Turban Of Chicken A La Venitienne

Pound half a pound of raw white meat and rub it through a sieve, then mix with it two ounces of chopped cooked tongue or ham and two or three cooked chicken livers that have also been passed through a sieve; add a saltspoonful of mignonette pepper and salt, a dust of coralline pepper, half a finely-chopped eschalot, a teaspoonful of chopped olives, the same of button mushrooms, one tablespoonful of thick Bechamel sauce (vol. i.), and two raw yolks of eggs; mix up altogether, and put into the buttered mould by means of a forcing pipe and bag.

White Farce For Masking Turban Of Chicken A La Venitienne

Pound six ounces of chicken, rabbit, or veal till smooth, then pound six ounces of panard, and mix together; add two and a half small or two large eggs, a pinch of salt, and white pepper, and one ounce of butter; then pass through the sieve.

Supreme Of Chicken A L'esperance - Supreme De Volaille A L'esperance

Pick, singe, and cleanse a nice plump white chicken, and with a sharp knife remove the breast fillets; cut these through into slices about one-eighth of an inch thick, making as many as possible; bat them out flat with a chopping knife, which should be occasionally dipped into cold water, then trim the fillets neatly, and arrange them in a lightly-buttered saute pan, sprinkle well with strained lemon juice and a little salt, place on the top a buttered paper sufficiently large to cover them, and put in a moderate oven to cook for eight minutes, when they should be perfectly white and firm. Arrange them on a dish en couronne, pour over them and round the dish some Supreme sauce (vol. i.), and fill up the centre with peas, or any other nicely cooked vegetable, such as a macedoine, and on the top of the fillets arrange rings of cooked cucumber prepared as below. Serve Hot for a dinner entree. Rabbit can be prepared in the same manner. The remainder of the meat can be taken from the chicken to make a farce border on which the fillets may be dished.