(2452). Chaudfroid Of Doe Bird, Plovers, Bustards Or Woodcock With Fumet (Chaudfroid De Courlis, Pluviers, Vanneaux Ou Becasses Au Fumet)

Pick, singe and clean nicely eight doe birds; draw and truss them for roasting like plovers (No. 2119); put them to roast, remove, and when cold detach the breasts, suppress the skin and cut each breast in three pieces - one breastbone and the two wings. Break up the fragments and put them in a saucepan with minced shallots and carrots, parsley, thyme and bay leaf, moisten with white wine, stock (No. 194a), and espagnole sauce (No. 414); boil, skim and simmer for thirty minutes, then strain; remove all the fat and reduce to half-glaze, adding jelly: pour this sauce into a tin basin and leave to cool on ice while stirring unceasingly until it becomes the proper consistency. Dip each one of the pieces of bird into this chaudfroid to cover with a thick layer, and when thoroughly cold brush them over with half-set jelly. Decorate a border mold with fanciful cuts of truffles and egg-whites, coat it with a thick layer of jelly, and till with a well-seasoned macedoine (No. 2650) garnishing dressed with jellied mayonnaise ( No. 613); unmold it as soon as it is cold, and fill the center with a pad of rice; on this have a sloping pyramid of rice; cover this over with thick jelly forced through a pocket.

Dress the chaudfroids, Leaning them against the pyramid and holding them up with sticky jelly forced through a cornet; on top insert a Bellevue hatelet ( No. 2526) and place fine jelly croutons around the border; push chopped jelly into all the intersections between the chaudfroids. Proceed the same for plovers, woodcock or bustards.

(2453). Chaudfroid Of Young Guinea Fowls (Chaudfroid De Jeunes Pintades)

In order to dress this entree solidly it will be found necessary to unmold a border of very smooth and hard jelly on a dish decorated at the bottom with a few fanciful cuts of truffle and egg-whites; coat over the mold and fill the inside of this border with a foundation made of wood or stearine covered over with white paper and having fastened on to its center a column-shaped wooden support; enlarge this especially toward the bottom with thick chopped-up jelly and keep the dish on ice. Truss three small, clean young guinea fowls; cook them in the pan, keeping them quite rare and let them get partly cold in their own stock, then drain them off and carve in five pieces; remove the upper breast bones and the fillets, and lay these under a light weight till cold. Suppress also the thick second joint bone, leaving on the drumstick only; cut this much shorter, and place the legs under a weight to cool. Pare the pieces nicely, suppressing all the skin; dip them singly into a blond chaudfroid sauce (No. 596), lifting them out with a large fork, and range them at once on a baking sheet, some distance apart from each other so as to harden the sauce.

Now take them off this sheet to cut away the surplus of sauce and dress them pyramidically against the support in the center of the dish, the legs underneath and the fillets and upper breast parts on top, being careful that this pyramid does not incline toward the jelly but leans against the support, which must also be covered with paper. Mask the pieces of chicken with half-set jelly laid on with a brush, and keep the dish on ice for twenty minutes before serving.

Fig. 474.