Chaudfroid of Pullet, Plain

Draw, clean and truss two pullets of two pounds each as for an entree (No. 178); put them into a saucepan and cover with stock (No. 194a), adding a bunch of parsley garnished with thyme and bay leaf; boil, skim and cook slowly on the side of the fire until done, then transfer them to a vessel and pour the stock over; let get partly cold and drain off to cut into pieces, first removing the two legs and from them suppressing the second joint bones, retaining only the drumstick bones to answer for holding the frill; put these legs under the pressure of a weight, then begin to cut the fillets from the breast, leaving on a piece of the bone with the breast meat; pare the whole well free of all skin and sinews; dip all the pieces into a partly cold white chaudfroid sauce (No. 596), lifting them out with a large fork to range on top of a baking sheet, or else a heavy sheet of tin, one beside the other but without touching; a grate may be used. Set on ice to harden the sauce, then remove each piece and pare, trimming off the surplus chaudfroid sauce and giving them a handsome shape. Dress in a pyramid and cover the chaudfroid with half-set jelly applied with a brush; keep on ice for twenty minutes, then trim the pinion bones and drumsticks with fancy paper frills (No. 10) and decorate the dish and chickens with chopped jelly and jelly croutons.