The accompanying drawing, Fig. 481, is the model of a mold in which the cutlet preparation is hardened; this is male of thick tin, open on both ends, but it can be closed by covers that fit on the mold itself. This mold when closed measures three inches in height and two in width, it being shaped like a half-heart, but for preparing a large quantity double molds can be employed, they having almost a whole heart-shape appearance; if these are used, after the preparation is hardened and unmolded, it is to be cut in two through the center from the top to the bottom and each half made into a single cutlet; in this way there will be sufficient of them to dress three or four dishes. With the breast meat cut from a large cold roasted pheasant, an equal amount of cooked foies-gras, one or two gills of melted game glaze (No. 398), and two or three gills of brown chaudfroid sauce (No. 594) reduced with pheasant fumet (No. 397), make a preparation, and when smooth and of a desired consistency mix in with it a fine salpicon of cooked foies-gras and truffles, half of each: then stir it on ice to thicken sufficiently so that the truffles and livers do not fall to the bottom.

Pour it into the cutlet mold, laying on ice. and wrapping the mold in a sheet of paper imbed it completely in pounded ice and keep it thus for five or six hours. At the expiration of this time dip the mold in warm water to unmold the preparation, and then cut it at once into two parts, from top to bottom; smooth the surfaces well and keep for a quarter of an houronice. After removing them, divide across in slices each three-eighths of an inch in thickness, and take these up one by one on a broad fork and dip in some brown chaudfroid sauce (No. 594) properly thickened; drain it off well and range the cutlets on a cold baking sheet slightly apart. Lay this on ice for half an hour to harden the sauce; detach the cutlets from the sheet and pare off any surplus of sauce, and stick a pretty favor frill (No. 10) into each; dress them in a close circle on a foundation placed on a dish and covered over with paper; fill in the empty space in the circle merely with chopped jelly and surround the foundation with large croutons of jelly.

Keep the dish in the ice-box until needed.

Fig. 481.

Fig. 482.