FEBRUARY 



35 



it cook for a good hour. Afterwards strain your sauce 

 through a fine cullender into a frying-pan, more wide 

 than deep. Put it on a hot fire, and stir without stopping 

 with a wooden spoon to prevent it sticking ; this is an 

 important point. Add one or two gUls of good sweet 

 cream. As soon as the sauce sticks to the spoon, that 

 means it is ready. Strain it through a muslin in a little 

 bain-marie ; stand the sauce to heat in a saucepan with 

 hot water in it. 



Now put the half of a white of raw egg with the 

 chicken, mix them well together, add httle by little some 

 good thick fresh cream, and make it blend as much as 

 possible ; add three or four spoonfuls of cold Sauce 

 Supreme, and about three gills of thick cream. Test 

 it by dropping a little of the mixture into water. It 

 should be soft, not too solid, and well-flavoured. Always 

 try it before putting in all the cream, or it might become 

 too limp, which would spoil its quality. 



Butter the inside of a round cylinder-shaped mould 

 with a hole in the centre of it. Put the mould on the 

 ice for a moment to harden the butter. Pill the mould 

 vyith the mixture up to about an inch from the rim. Tap 

 the mould gently on a napkin folded several times to 

 equalise the mixture and to heap it together, to prevent 

 the holes which might form themselves inside the 

 sponge. 



Put a little boiling water in a saucepan large enough 

 to contain your mould, cover it with a lid, put it in a 

 very slow oven, and let it poach for twenty-five to thirty 

 minutes. See that the water in the saucepan does not 

 boU, for which it is necessary from time to time to add a 

 drop of cold water. Turn out the mould onto an entrSe- 

 dish ; trim with one or two truffles cooked in Madeira. 

 Cover the mould lightly with a little of the Sauce 

 Supreme, and put the rest of the sauce in a sauce-boat. 



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