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Classic
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page 251
out of the water, cut up the breasts in small pieces the size of dice; fry a few
pieces of onion without coloring them, add a little flour and the water that the
chickens were boiled in, a little rice and the balance of the chickens, meat and
bones, chopped fine. Boil all together, and when thoroughly cooked strain
through a colander and put back to boil, stirring constantly. When it comes to a
boil remove it from the fire and add the beaten yolks of a few eggs and a little
cold milk, stirring continually. Keep the soup in "bain-marie." When ready to
serve put the small pieces of the breasts in a soup-dish and pour the soup over
them.
RED SNAPPER A LA CHAMBORD
Clean your fish, and be careful not to damage it, and replace the roe. Take off
the scales, and lightly raise the skin on one side, and lard it with bacon from
fin to tail; put it in a pan, and moisten with white wine. Add salt, pepper,
parsley, six laurel leaves, some thyme, sliced onions and three cloves; cover
the head with strips of bacon, and put it into the oven, covering your
fish-kettle with leaves of foolscap paper, and letting it simmer for an hour.
When about to serve, drain it and put it on a platter, garnish it all round with
forcemeat balls, or better, with pigeons a la Gautier, iced (glaces)
sweetbreads, small glaces, pope's eyes of a shoulder of veal, crabs, fowl
livers, truffles, cock's combs and cock's kidneys. Strain the sauce through a
silken sieve, and if not sufficiently seasoned, put into a pan two spoonfuls of
Spanish sauce, and two spoonfuls of the dressing of your snapper; let it boil
down one-half, put your small garnishes into it, and pour the sauce around the
fish. Serve after having jellied and browned it.
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