(2410). Aspic Of Cooks'-Combs And Kidneys A La Mazarin (Aspic De Cretes Et De Rognons De Coqs A La Mazarin)

Braise some cocks'-combs and kidneys, and when cold drain and wipe well. Cover the combs with a white chaudfroid (No. 596), and the kidneys with a blond chaudfroid made by mixing half brown chaudfroid (No. 594) and half white chaudfroid (No. 59G). Coat with jelly a plain cylindrical or channeled mold, having it rather high, and All the bottom with the combs dressed in a ring, one overlapping the other, and cover with jelly; lay on top a garnishing of the kidneys, cover with more jelly and when this has hardened dress on some roasted chicken fillets, sliced and pared round-shaped, and covered with ravigote chaudfroid (No. 595); lay these in a circle and continue to fill up the mold, alternating the combs, kidneys and chicken; when very full let get cold and unmold on a small low socle made of stearine. Place a mandrel in the empty space in the mold, and on it a cup filled with small cases containing whole glazed truffles, and decorate around with small timbales (No. 3, Fig. 137) filled with jelly and foies-gras.

(2411). Aspic Of Foies-Gras (Aspic De Foies-Gras)

Incrust a plain cylindrical mold (Fig. 150) in ice. Unmold on a small baking sheet a terrine of foies-gras; remove all the grease and keep it for one hour on ice. Cut this foies-gras into three-eighths of an inch thick slices, using a knife dipped in hot water, and then cut these slices into inch and a quarter rounds with a pastry cutter also dipped in hot water. Lift up these rounds one by one with a fork and immerse them in a brown chaudfroid sauce (No. 594), having it thin and almost cold; range them at once on a baking sheet and let this sauce get quite stiff on the ice. Cut out some rounds of cooked truffles very nearly the same diameter as the foies-gras, only have half as many; glaze them with a brush and range them at once on a baking sheet. Pour a quarter-inch thick layer of jelly into the mold, and when it has become quite hard dress on it a ring of the foies-gras rounds, the smooth side uppermost and slightly overlapping each other, but alternating every two with a round of truffle; cover this crown with cold jelly an inch and a half in thickness, and again form two more distinct crowns exactly the same as the first one in order to fill up the mold, pouring jelly between each. Keep the mold on ice for one hour or more.

In order to turn it out it is only necessary to dip the mold into warm water, wipe dry, and invert it on a cold dish.

(2412). Aspic Of Foies-Gras - Small (Petits Aspics De Foies-Gras)

On a bed of chopped-up ice lay ten timbale molds (No. 1, Fig. 137); decorate the bottoms of each with a ring of truffles filled with a piece of red tongue, and the sides with fanciful cuts of truffles and egg-white dipped in half-set jelly to make them adhere to the cold molds, then pour into each one an eighth of an inch thickness of jelly. Unmold a terrine of foies-gras, remove from it cylindrical pieces a quarter of an inch less than the diameter of the molds and the same height; range them in the molds, finish filling up with more jelly and set them on ice for half an hour longer. Dip the timbales into hot water to facilitate the unmolding. and dress in a circle either on an inch and a quarter high foundation (Fig. 8) without the central vase, or else simply on a cold dish; fill up the inside of the circle with chopped jelly and set croutons of jelly around.