1854—Chaud-froid de Faisan à la Buloz

No. 250, Poëlings a pheasant, keeping it underdone; raise its suprêmes, and cut these into thin collops.

With a fumet prepared from the carcass and the No. 250, Poëlings-liquor, prepare a brown chaud-froid sauce. Coat the collops with this sauce, and also coat ten cooked and grooved mushrooms with a white chaud-froid sauce.

No. 916, Another Method of Preparing Aspics de Filets de Soles a dome-mould with clear aspic jelly, and deck it with truffles.

Set the collops of pheasant and the chaud-froid-coated truffles inside, alternating the two in so doing; fill up the mould with the same jelly, and let it set on ice. When about to serve, turn out after the manner of an aspic, on a low cushion of rice or semolina, lying on a round dish.

Border with neatly-cut croûtons of very clear aspic.