Aspic of Pullet a la Cussy

Raise the fillets from six medium chickens, weighing about two pounds each; suppress the epidermis, and remove the minion fillets, from which suppress the sinews and fine skin; pare the large fillets into half-hearts and place them in a buttered sautoir with the pointed ends lying toward the center. Make five gashes on each minion fillet and fill them in with graded scalloped rounds of truffle; roll them up crown-shaped, place them on pieces of buttered paper and with a pocket fill the center with a chicken quenelle forcemeat (No. 89) and foies-gras well-mingled, having half of each; lay on top a round piece of red beef tongue, and set these in a buttered sautoir; pour over some clarified butter and lemon juice, and cover each one with a sheet of buttered paper and let cook in a moderate oven. When cold cover the minions with half-set jelly and the large fillets with white chaudfroid sauce (No. 596); when this is cold repeat the operation and lay them on a baking sheet one beside the other without allowing them to touch; detach them by slipping a thin-bladed knife under, then pare them into half-hearts all of the same size. Decorate a plain or channeled cylindrical mold with fanciful cuts of truffles, tongue, gherkin, egg-white, or pistachios, dipping them singly into half-set jelly, and applying them symmetrically on to the bottom and sides of the very cold mold, having them only on the top and bottom, leaving the center undecorated. Coat over with jelly so as to support the decorations, then lay the minion fillets half an inch from the bottom, and at even distances from one another; fill it up with jelly half an inch above the minions, and when this is set dress on the large fillets, one overlapping the other, the pointed ends downward; then fill up with jelly and let it get perfectly hard. Have a plain dish covered with a tin bottom, and spread this with ravigote butter (No. 583) and a round of white paper over; unmold the aspic on this, and fill the center with a wooden support with a cup filled with cut-up vegetables on top, held on with a skewer. Around the bottom range chopped jelly and crusts.