(2517). Mushrooms Stuffed And Glazed With Chaudfroid (Champignons Farcis Glaces Au Chaudfroid)

Select even-sized mushrooms about an inch in diameter; empty out the interiors and fill them up with foies-gras rubbed through a sieve. Fasten them together, two by two, to form a ball, then glaze over with brown chaudfroid (No. 594); lay them on top of a ring of cooked beef tongue and on the summit place a circle cut from hard-boiled egg-white: till the center of this circle with a round piece of very black truffle and coat the whole with half-set jelly (Fig. 496).

Fig. 496.

(2518). Garnishing Of Stuffed Spanish Olives (Garniture D'Olives D'Espagne Farcies)

Stone some large Spanish olives with a tin tube sufficiently large to remove the stone; pare the olives very straight at both ends and till up the hollow space with anchovy butter (No. 569); on top of the butter lay a green pistachio nut (Fig. 497).

Fig. 407.

(2527). Kernel Of Veal With Mayonnaise Tomatoed Sauce (Noix De Veau A, La Sauce Mayonnaise Tomatee)

Lard thoroughly a kernel of veal with ham and fat pork, cover it with slices of udder, and then braise. Have a dome-shaped terrine or mold; put the kernel in; strain in the stock, add to it a little gelatine if not consistent enough, and when cold turn it on a dish. Remold into another mold of similar shape, but an inch larger in diameter, decorated with cuts of vegetables; fill with jelly and when cold dress it on a carved rice socle and garnish around with balls of turnips and carrots, blanched and cooked in stock (No. 194a) with a little sugar, and glazed; dress a butter border (No. 2444) or one of vegetables (No. 2443) on the edge of the dish, and serve apart a mayonnaise (No. 606) with some tomato puree (No. 730) added.

(2528). Kingfish Fillets A La Valencay (Filets De Kingfish A La Valencay)

Pare oblong shape and cook ten to twelve small fillets of kingnsh in a sautoir with white wine court-bouillon (No. 39); drain and let cool under a weight; trim them nicely, dip them singly into a white chaudfroid sauce (No. 596), ranging them immediately on to a baking sheet to cool off the sauce, then pare off the surplus of it. Decorate a third part of them on the smooth side with fanciful cuts of truffles or gherkins; cover them over with half-set jelly applied with a brush, and let this get cold, then dress them on an inch-high socle in pyramid form, placing the decorated ones on top. On one side fasten a hatelet garnished with shrimps. Uphold the fillets of fish on both sides with thick chopped jelly pushed through a cornet and surround, both right and left, with five or six large crawfish bodies, emptied and refilled with a salpicon of crawfish or lobster tails, combined with a salad of small vegetables dressed with mayonnaise (No. 606). Stand these bodies upright to form a half circle, and brush over with half-set jelly; surround the base of the dish with fine jelly croutons (No. 2442), and serve with a sauce-boat of mayonnaise sauce (No. 606).

Fig. 508.