1861—Suprêmes de Faisan Châtelaine

Raise the suprêmes and prepare them exactly like the suprêmes of fowl in “Chaud-froid Félix Faure” (No. 1691, Chaud-froid Felix Faure). Poach them; cool them, and cut them into medallions as explained.

Cover half of these medallions with chicken Mousse, and the other half with pheasant Mousse. Keep on ice for some time that the Mousse may set. This done, coat the first lot with brown chaud-froid sauce and the second lot with white chaud-froid sauce. Deck each medallion with small pieces of truffle. Set them in a deep, square dish (alternating the two colours), and cover with very clear, succulent aspic jelly. Leave to set and serve on a block of ice.