Rub the butter and flour
together, then add the milk and gelatin, stir until boiling, and add all
the seasoning and strain. Stand aside until cool, but not thick. Place the
birds on a tin sheet or a large platter, and baste them with this cold
white sauce. As soon as the first basting has hardened, baste them again.
This time decorate the breasts with the truffles cut into fancy shapes.
To serve, arrange them around a large mound of mayonnaise of celery. Use
either a meat platter, or two round chop dishes. Have the breasts of the
birds down, and the back slightly pressed into the salad. In between each
bird put a pretty bunch of curly parsley, and garnish the top of the mound
with Spanish peppers cut into strips. Serve one to each person.
SALADS
Salads play a most important part in all conventional suppers. Chicken,
lobster, crab, duck, tongue, and lamb salad take the place of other meats,
although for a large supper there is no objection to serving a meat salad
following a hot course. If one can make a good mayonnaise dressing, salads
are the easiest of all refreshments, and are most acceptable to the guests.
MAYONNAISE
Put the yolks of three eggs in a clean cold dish, beat slightly and add
slowly, almost drop by drop, a half pint or more of salad oil. After adding
the first half pint, add a half teaspoonful of vinegar now and then to
prevent breaking.
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