No. 634 Casserole de Riz à la Chevalière.
Prepare a casserole as before, prepare two chickens as directed in the entrée à la chevalière (No. 818); fill your casserole, by placing the pieces of back at the bottom, then the legs and pinions, pour the sauce and garniture over, dress the four larded fillets to meet in a point, and finish by placing a small white head of cauliflower, nicely boiled, on the top, in the centre of the fillets, and serve.
When you serve a dinner where four entrées and two flancs are required, it is the object of the host to see his table well garnished; and no hors-d’œuvres being served, you may make flancs of them, although, I must repeat, flancs ought to be composed of one solid piece, or, at any rate, not more than two or three pieces, but circumstances may require a deviation from this rule; I have therefore given a list of those hors-d’œuvres which may be used for flancs, by adding to the number required for a dish, and making them rather larger; the croustades de beurre and timbales must be dressed in a circle on a border of mashed potatoes, and the petits vol-au-vents in pyramid on a napkin.
I will here give but the list; for directions you must refer to the chapter devoted to Hors-d’œuvres
Croustade de beurre aux huîtres.
Do. aux laitances de maquereaux.
Do. purée de volaille.
Do. purée de gibier.
Petits timbales aux œufs de pluviers.
Do. de volaille aux truffes.
Do. purée de riz de veau.
Do. quenelles de gibier.
Petits vol-au-vents aux huîtres.
Do. aux filets de soles.
Do. de homard.
Do. of crab.