(2454). Chaudfroid Of Larks (Chaudfroid De Mauviettes)

Bone two dozen clean larks; spread them open on the table and season; prepare a boned game forcemeat (No. 66), season highly and add to it a few spoonfuls of liver baking forcemeat (No. 64), and some of the fried lark intestines, also a few spoonfuls of raw, chopped truffles. Use this forcemeat for filling the birds, and roll them up into balls, sew them up with coarse thread, and cook for twenty minutes in a very little good, reduced stock, and covered over with fat pork; remove from the fire and cool them off in their own stock, then drain, unwrap, and trim each one neatly, and rounded. Take them up one by one, and dip them in a brown chaudfroid (No. 594), thickened properly on ice; lay them at once on a grate, and let the sauce harden in the ice-box. Pare the larks from any excess of sauce, cover with a light layer of jelly applied with a brush,-and when this has become quite cold, dress them in a pyramid form on a cold dish, and surround with more jelly.

(2455). Chaudfroid Of Partridges A La Beatrice (Chaudfroid De Perdeaux A La Beatrice)

Have four partridges picked, singed, drawn, and well cleaned; remove the legs, bone, suppress the sinews and stuff them with game quenelle forcemeat (No. 91) and cooked fine herbs (No. 385); braise and set them under a weight. Raise the fillets, and saute them in butter without coloring; lay them under a weight also, then pare them as well as the legs into half-hearts, and cover both with brown chaudfroid (No. 594) prepared with game fumet (No. 397) extracted from the carcasses; repeat this operation until the coating of chaudfroid be of a sufficient thickness, then leave to cool, and cover over with another layer of half-set jelly. Dress all the pieces on an empty swan (No. 3597), with an opening on the top or back part of the swan, and surround with small " pains" prepared as follows: Decorate some mousseline molds (No. 2, Fig. 138) with fanciful cuts, either of truffles, tongue, or pistachios dipped in half-set jelly; coat them rather thickly with jelly, and fill with a game "pain" preparation made with game puree of the fillets and parings mixed with chaudfroid, bechamel (No. 593), and well drained, whipped cream; add a small salpicon of truffles and tongue cut in one-eighth of an inch squares, and when the molds are thoroughly cold, invert and range them around the swan; surround with chopped jelly and a border of jelly croutons (No. 2442).

(2457). Chaudfroid Of Prairie Hen-Grouse (Chaudfroid De Poule De Prairie-Tetras)

Prepare a fine garnishing composed of large cooked cocks'-combs, poached chicken kidneys, round truffles and mushroom heads; glaze the truffles with a thin layer of brown chaudfroid sauce (No. 594), the combs and kidneys remaining in their natural state glazed with halt-set jelly. Cut the breasts of two cold roast pheasants into quarter of an men thick slices, suppressing the skin; have them well pared and of uniform size, dip each one separately in brown chaudfroid, and range them at once on a baking sheet, keeping them somewhat apart; let the sauce harden on ice. In-crust a large dome-shaped mold in ice, coat it over with an eighth of an inch thick layer of jelly, and when this is set dress on to the bottom and around the mold the prettiest pieces, intermingling them with the garnishings; fill up the mold with some half-set jelly. One hour after dip the mold in hot water, wipe dry and turn the chaud froid over on a dish foundation covered with white paper; surround with small crimped paper cases, each one containing a small truffle dipped in brown ehaudfroid.

Fasten one garnished hatelet in the center of the dome, lay chopped jelly all around, and jelly croutons around this.