No. 1030 Moule d’Aspic à la Royale.
Cut the flesh from the breast of a poularde or large fowl into slices the size of half-crown pieces as near as possible, cut also a large truffle in slices, have about twenty very white button mushrooms, and ten dressed cockscombs, boil a quart of sauce béchamel (No. 7) with a pint of aspic, keeping it stirred until rather thick, add a little sugar and the above ragout, shake the stewpan round and pour the whole into a sauté-pan, which place upon the ice till firm, dip the pan in warm water and turn it out upon a clean cloth,—it should be about a quarter of an inch in thickness,—with an oval cutter an inch and a half long and one broad, cut it into as many pieces as possible; have ready a flat round mould with a cylinder, put a little aspic at the bottom, which decorate with whites of eggs (hard-boiled) and truffles, place it on the ice and when set dress in the fillets in crown, fill the mould with the aspic, keep it on the ice till ready, when dip the mould in warm water and turn it out upon your dish.