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14. Fowl a la Mongols.
This is another cold fowl of desserte.
Take off the
breast, as in No.12. You must have ready either
a mince
or a salpicon pretty thick, which is to be introduced,
cold,
into the body of the fowl. Beat the yolks of
two eggs with
a little fresh melted butter ; then cover the
breast of the
fowl only With crumbs of bread, basted with clarified
butter ;
next give it a color with the salamander, but
you must
be careful to see that it does not get brown
too soon ;
now baste it with a little butter again ; take
the red-hot
shovel to give the fowl a good brown colour on
all sides ;
serve a brown sauce under it if you have applied
a salpicon,
and : a smooth sauce if you have used a mince.
It may also
be called a " poularde en surprise."
The mince or the salpicon may be made
with the same
sauce. Salpicon is a composition of different
ingredients, and
mince (emince) is all of one sort:
Salpicon-Cut into small dice some mushrooms,
tongue,
truffles, and fillets of fowl ; the truffles
and mushrooms
must be ready done, as well as the tongue and
fowl ; put
all this into a very reduced Béchamel,
and when cold use
as directed.
Emince is only the fleshy part of either
fowl or game
minced and put into some well-seasoned Béchamel.
When
you have a short allowance of meat you are obliged
to
mince, as this requires no shape. Salpicon is
in general
brown; minced fowl always white.
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