Chaudfroid of Young Guinea Fowls

In order to dress this entree solidly it will be found necessary to unmold a border of very smooth and hard jelly on a dish decorated at the bottom with a few fanciful cuts of truffle and egg-whites; coat over the mold and fill the inside of this border with a foundation made of wood or stearine covered over with white paper and having fastened on to its center a column-shaped wooden support; enlarge this especially toward the bottom with thick chopped-up jelly and keep the dish on ice. Truss three small, clean young guinea fowls; cook them in the pan, keeping them quite rare and let them get partly cold in their own stock, then drain them off and carve in five pieces; remove the upper breastbones and the fillets, and lay these under a light weight till cold. Suppress also the thick second joint bone, leaving on the drumstick only; cut this much shorter, and place the legs under a weight to cool. Pare the pieces nicely, suppressing all the skin; dip them singly into a blond chaudfroid sauce (No. 596), lifting them out with a large fork, and range them at once on a baking sheet, some distance apart from each other so as to harden the sauce. Now take them off this sheet to cut away the surplus of sauce and dress them pyramidically against the support in the center of the dish, the legs underneath and the fillets and upper breast parts on top, being careful that this pyramid does not incline toward the jelly but leans against the support, which must also be covered with paper. Mask the pieces of chicken with half-set jelly laid on with a brush, and keep the dish on ice for twenty minutes before serving.