Gelee De Viande - Aspic Or Meat Jelly

In preparing meat jelly, it is essential to use such meats as contain a good deal of gelatinous matter.

Put into a stock boiler, veal knuckles, soaked pig's skin, chicken giblets and calf's feet, moisten with good broth, garnish with carrots, onions, leeks, celery, parsley roots, cloves and a little thyme and bay leaves; let simmer for 4 hours, skimming and clearing the broth from the fat and impurities which may rise.

Put a gill of the broth on ice to try its firmness before clarifying; then add the necessary quantity of soaked gelatine (clear leaf gelatine is the best).

Clarify with a small quantity of lean chopped beef, mixed with a few egg whites.

The jelly may be flavored with Madeira or dry white wine. A little tarragon and chervil added 2 minutes before the jelly is strained is liked by many; this, however, is discretionary. Season to taste, and then strain the jelly through a close napkin, or, better still, a felt jelly bag, and set in a bowl on ice.

Jelly should be light, clear and amber-like in color.

Gelee de Volaille - Chicken Jelly Follow same directions as for "Meat Jelly," using but chicken.

Gelee De Gibier - Game Jelly

Prepared as "Meat Jelly," using carcasses and trimmings of game.

Farce De Volaille A La Creme - Chicken Cream Forcemeat

There are several methods of preparing chicken forcemeat, the most popular is the one where panada is used; there are again two sorts of panadas, the difference, however, is very small.

Pound in the mortar I pound of chicken or turkey breast, freed from skin and nerves; add 6 ounces of panada and 4 ounces of butter; during the course of pounding add I whole egg and the white of 2 eggs. Rub the forcemeat through a fine wire sieve and put it in a bowl on ice, then work vigorously with a wooden spoon, and add by degrees 3 gills of whipped cream. Season with salt, pepper and grated nutmeg.

Note. - This means 3 gills of cream before being whipped; it is always better to try the consistency of the forcemeat so that it may be rectified in time.

Farce De Veau A La Creme - Veal Cream Force-meat

Follow same directions as given for chicken cream force-meat.

Note. - This forcemeat may be prepared so as to yield more profit by adding well reduced Bechamel or Veloute sauce; should this be clone, then add more eggs, 1 egg to 1 gill of sauce.

Farce De Gibier - Game Force-meat

One pound of game, 6 ounces of panada, 8 ounces of butter, 2 yolks and 3 whites of eggs and 3 gills of brown sauce well reduced, with essence of game prepared from the bones or carcasses.

When all these ingredients are well pounded, rub them through a fine sieve, put in a bowl, on ice, and incorporate 2 more gills of well reduced brown sauce. Season with salt, cayenne and nutmeg.

Farce a Gratin - Force-Meat Cooked. Fry 2 ounces of salt pork in 2 ounces of butter, add I small chopped onion and 2 shallots, a small sprig of thyme and I bay leaf.

Cut I pound of chicken livers in 3/4-inch pieces, and saute them until well done; season with salt and pepper; pound in the mortar and rub through a fine sieve.

Note. - This forcemeat is usually mixed with other force-meats; it should be used judiciously; for matter of economy, or, if no chicken livers are on hand, calf's liver may be used, and on the other hand, if to be used for exceptional purposes, one-third part of fat goose liver (foie gras) may be added to the chicken livers.