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Chaudfroid of Chicken

Divide in five pieces each, three roasted chickens (rather underdone), two wings, two legs and one breastpiece; remove the skin and some of the bones. Put three-quarters of a pint of yellow sauce in a saucepan, warm it and also warm half the quantity of aspic jelly; stand the pan on ice and stir with a wooden spoon until the sauce thickens; then take the pan off; dip the pieces of fowl one by one into the sauce and arrange them on a baking-sheet. Dip some slices of truffles in the sauce and with these decorate the sides of a plain border-mould; fill the mould gradually with sauce, surround it with ice and let it set. Wipe around the mould, turn the jelly out on a dish and fill the hollow of the border with a wooden support, having previously covered it with white paper. Trim the pieces of fowl, mask with a layer of jelly, dish on the support, and serve.

Chaudfroid of Goose's Fat Liver Cutlets A jar of Strasburg fat livers will be required for this dish. Remove the fat and keep it on ice for a few hours. When quite firm, divide the preparation into three equal portions, trim and cut them crosswise into slices, giving each the shape of cutlets as nearly as possible. Coat the cutlets with transparent chaudfroid sauce and leave them until cool. Fix a support of fat in the center of a bread-support and surround it with chopped aspic jelly. Trim the cutlets, fix some paper frills on the thin ends and arrange them in an upright circle on the bread-support, supported by the chopped jelly. Decorate the top of the support with an ornamental attelette, or fix bread-support on a dish having previously garnished it with a border of fat.