Indische Hühner (Chickens with Curry Sauce)
Half cook 1 cup rice in salted water, drain it well, and cool. Add 1 cup cold goose liver pâté, cut in large dice, 1/2 cup peeled chopped truffles, and salt to taste. Salt the cavities of two 2-pound broilers, fill them with the mixture, sew them up, and tie slices of bacon over the breasts and thighs. Place the broilers on a rack in a kettle with 1 quart chicken stock, and steam them gently, covered, over low heat until they are tender, about 1 hour. Remove the bacon, skin the chickens, and keep them hot. Reduce the chicken stock to about 2 cups, strain it, and stir in 3 teaspoons curry powder that has been mixed with 1/4 cup of the stock. Beat 2 egg yolks with 1/2 cup warm cream and stir them into the sauce. Pour the saute over the birds. Serve the chickens with sliced cucumbers sautéed in butter until they are golden and simmered in cream until they are tender. Serves 4.
Kalbsrücken Metternich (Saddle of Veal with Paprika Sauce)
Roast a 6- to 8-pound saddle of veal in a slow oven (300° F.) for 25 minutes per pound, or until it is tender. As it roasts, baste it frequently with butter.
In a saucepan melt 2/3 cup butter over low heat, blend in 2/3 cup flour and 1 tablespoon paprika, and stir in gradually 1 cup hot veal or beef stock and 1 cup hot milk, strained, in which 1 chopped onion has been boiled until it is soft, The stock and milk should be hotter than the roux when they are added. Allow the sauce to simmer over low heat for 20 minutes, stirring. Add salt to taste.
Carefully remove the meat from the bones of the cooked saddle. Cover the bones with a layer of the thick paprika sauce. Cut the meat across in even slices, 1/2 inch thick, and put 1 slice of peeled truffle between each meat slice. Replace the meat slices on the bones in their original form, securing the first and last with skewers. Beat 4 egg yolks into the remaining sauce, thin it with hot cream, if necessary, and add 1 teaspoon paprika. Cover the saddle evenly with sauce and sprinkle it with 3/4 cup freshly grated Parmesan. Carefully pour 3/4 cup melted butter over the cheese and sprinkle the saddle with 3/4 cup dry bread crumbs. It is important that cheese, butter, and crumbs form a thick coating on the meat. Return the meat to the oven and bake it for about 15 minutes more, or until the cheese and crumbs form a crust. Thin the remaining sauce with hot cream and pass it separately. Serve the veal with baked tomatoes stuffed with mushrooms and rice.
Feinschmecker Salat (Potato and Tongue Salad)
Cook 4 or 5 large potatoes in salted water until they are medium soft, peel them, and cut them into strips. Sprinkle over the warm potato strips 1/4 cup white wine, 2 tablespoons tarragon vinegar, and 1 teaspoon salt. Cut 1/4 pound cold sliced tongue into strips, combine the potatoes and tongue and let them marinate for 1/2 hour. Bind them with 3/4 cup mayonnaise seasoned with 2 teaspoons each of minced parsley and tarragon.
Just before serving the salad, peel, core, and dice 2 apples. Bind the apple dice with 1/4 cup thin mayonnaise, arrange them in a mound in the center of a serving platter and mound the potato and tongue salad over them, covering them completely. Sprinkle the salad with 3 peeled truffles cut into matchstick strips. With a cooky cutter, cut rounds from a sheet of aspic 1/4 inch thick (page 62). Surround the salad with alternating rounds of aspic and rounds cut from cold goose-liver pâté and decorate the platter with parsley. Serve with thin buttered black bread.
Eisbombe Romanoff (Pineapple Bombe)
To 2 quarts vanilla mousse add 1/2 cup each of drained, chopped marrons glacés, crushed stale macaroons, and chopped green pistachio nuts. Line a chilled 2 1/2-quart bombe mold with a thick layer of the mixture, spreading it with a spatula as evenly as possible, and chill the mold again. To the remaining mixture add 1 cup finely diced fresh pineapple that has been saturated with kirsch and fill it into the center of the mold. Cover the mousse with buttered wax paper, adjust the cover of the mold, and bury the bombe in ice or freeze it for 2 to 3 hours. Dip the bombe in hot water and unmold it. Serve it with apricot sauce made by heating 1 cup thick apricot marmalade in the top of a double boiler and flavoring it with kirsch to taste.
Beat 4 egg yolks with 1/2 cup confectioners' sugar and 2 teaspoons vanilla. Beat 4 egg whites stiff and whip 1 quart heavy cream stiff with 1/2 cup confectioners' sugar. Fold the egg whites and whipped cream into the egg yolks.
Götterpudding (Ambrosial Pudding)
Beat 8 egg yolks with 3/4 cup sugar until they are light and foamy and stir in 3/4 cup ground unblanched almonds and 1/3 cup grated bittersweet chocolate. Fold in 8 stiffly beaten egg whites. Make 1 cup coarse bread crumbs, free of crusts, from a day-old loaf of pumpernickel. Toast the crumbs slowly with 1/4 cup butter in a very slow oven (225° F.) until they are crisp and dry. Carefully fold the crumbs into the pudding mixture, pour the pudding into a well-buttered mold, and cover the mold. Steam the pudding for 3/4 hour in a covered kettle in boiling water that comes halfway up the sides of the mold. Add more boiling water to the kettle, if necessary to maintain this depth. Unmold the pudding and serve it with sweetened cream whipped only until it thickens and flavored with rum or vanilla extract.