Caviar a la Poularde

Step 1. the aspic; decorate them with caviar in the wings, a bill of truffle,

Step 2. and a small eye made from lemon with a truffle center; drip some

Step 3. aspic on the decoration. To one cup of cream add two tablespoons

Step 4. of gelatine; mix it gently (be careful not to let it get thick); line the

Step 5. rest of the form with the cream, then fill with chartreuse of

Step 6. caviar; put the two forms together to make a full bird. Leave on ice

Step 7. until ready to serve. Cut the bread out with a round patty cutter,

Step 8. and with a small cutter cut the center out, leaving room for the bird

Step 9. to rest in; spread the rings of bread heavily with the caviar; put the

Step 10. birds in the rings and arrange them in the form of a ring on a platter

Step 11. on a paper doily or napkin. Garnish with parsley in the center and with lemons around.

Step 12. Chartreuse—Put the rest of the gelatine to the rest of cream; season it with pepper and salt; add to it two teaspoons of caviar and mix gently. Caviar a la Ambrosina Caviar a V Ambroisie

Step 13. Select moulds in the shape of a corn-cob or in the form of a

Step 14. bunch of grapes; put them on cracked ice and glaze them with

Step 15. uncolored tomato aspic. Put in each hollow space a trifle of the

Step 16. caviar; glaze them again with aspic and decorate the leaf part of

Step 17. the mould with cream colored with finely chopped parsley or

Step 18. spinach coloring; drip some aspic on top of the decoration; line the

Step 19. mould with cream. To one cup of cream take three tablespoons

Step 20. of dissolved Cox’s gelatine, two teaspoons of caviar, then fill with