(2570). Pig's Head (Tete Ou Hure De Porc)

Have a well scalded and cleaned pig's head, singe and bone without destroying the skin, beginning from underneath; fill it with layers of fine pork forcemeat (No. 68), placing on each one some lardons of fat pork (No. 1, Fig. 52), pistachios, truffles and quenelle forcemeat (No. 89), into which chopped-up ham has been mixed, and then rolled into the same sized pieces as the lardons. When the head is filled sew it up and reshape it as before, then wrap it in a cloth and cook in a stock (No. 194a) for four hours; unwrap and return it to the cloth to give it the shape of the head; unwrap once more, pare well, glaze over with meat glaze (No. 402), and dress on a low socle; put in glass eyes and place natural fangs in the mouth; decorate the head with tongue, hard-boiled egg-white and pistachios; surround with chopped jelly and a border of croutons (No. 2442).

(2571). Larded Pullet With Jelly (Poularde Piquee A La Gelee)

Break the breastbone of a not too fat pullet; fill in the breast and stomach with a large sal-picon made of cooked veal udder, truffles and cooked foies-gras, mixed with a little fine galantine forcemeat (No. 65). Cut the legs from the pullet, truss, and steep the breast for two minutes in boiling water to stiffen the meats and facilitate the larding with lardons (No. 3, Fig. 52). Cook the pullet in a little stock (No. 194a), basting over frequently; finally glaze it at the oven door. When cold untruss, detach the legs and cut each of them in two, then cut both breasts in slices and return them to their former place. Lay the pullet on a wooden foundation covered with white paper and fastened on a dish; rearrange the two pieces of each leg, thrusting a small hatelet through, in their original places, only in a contrary direction; on each pinion set a pretty favor frill (No. 10). Surround the pullet with a thick piping of chopped jelly forced through a cornet and the bottom of the dish with a row of round peeled truffles all of the same size, then cook in wine and glaze over with a brush.

A mayonnaise with tine herb sauce (No. 612) can always accompany this cold piece.

Fig. 520.

(2594). Sturgeon Or Sterlet, Livonienne - Small (Petit Esturgeon Ou Sterlet Livon- Ienne)

, Clean the fish and put it in a fish-kettle to moisten with white wine court-bouillon (No. 39); boil and leave to cool off in its stock, then dress it on a dish, having carefully preserved the fish perfectly whole; let get thoroughly cold in the ice-box. Cover over with half-set jelly or else with fish-glaze (No. 399) and crawfish butter (No. 573); decorate it around with trussed crawfish, herring paupiettes (No. 789), cucumbers stuffed with vegetables, gherkins, olives, chopped jelly and croutons. Serve a mayonnaise ravigote sauce (No. 612) at the same time.

(2613). Turbot A La Remoulade (Turbot A La Remoulade)

Place some slices of turbot cooked in a court-bouillon (No. 38), in a deep dish; pour over oil. vinegar, salt, pepper and chopped parsley. Decorate a border mold (Fig. 138), with fanciful cuts of egg-white, truffles, pistachios and red lobster meat; cover these with a thick layer of jelly (No. 103), and fill it up with shrimps dressed with jellied mayonnaise (No. 013); unmold when the border becomes very firm, and fill the center with a pad of rice, or of veal and mutton fat, half of each; lay the pieces of turbot on top, having suppressed all the bones and skin therefrom; cover the fish with remoulade sauce (No. 624), mixed with jellied mayonnaise (No. 013), and serve separately a sauce-boat of remoulade sauce.