Atelette - Defined

Atelette—Is a skewer generally made of silver or plated metal, and is used to decorate hot and cold pieces for banquet tables; combinations on the skewer according to the dish and the fancy of the cook can be made of cockscombs, button mushrooms, crayfish, prawns, animelles (lamb-fries) carrots, turnips, green peas, parsley, truffles, sweetbreads, crystallized fruits, preserved violets, cherries, strawberries, sweet jelly, aspic jelly, etc., etc.

Recipe using the Term Atelette

Breast of Chicken, Queen Elizabeth

The Macdonald Hotel, Edmonton, AB.

(Chef, William Schmidts)

Line a buttered pan with the breasts of 2-lb. milk-fed spring chickens; season with salt and pepper; moisten with good white wine; cover with a buttered paper and poach in moderate oven 8 to 10 minutes.

Let cool off; then use the stock and some additional chicken stock to make a Chicken Velouté. Boil for 1 hour and finish with double cream, dash of Cayenne, pepper, and enough moistened gelatin to give the sauce its proper firmness (use 1 1/2 tablespoons of gelatin, soaked in 1/4 cup cold water, to each cup of hot sauce). Keep stirring until cold and strain through cheese cloth.

When breasts of chickens are cold, pull off the skin, trim evenly, stuff with layer of foie gras quarter-inch thick. Place them all on a flat pan.

Coat them one by one with the cold sauce (just stiff enough to pour), making it about one-eighth inch thick. Let set in refrigerator for half an hour; then garnish each piece with truffle, hard-cooked egg whites and pieces of cooked tongue.

Estragon, then glacé with a nice clear meat jelly or aspic. Dress them on wax sickles en pyramid; garnish with meat jelly and frills, on top an atelette of truffle, lemon, pimiento cup, cock’s comb.

Base is garnished with white asparagus tips, avocado pear, small tomatoes cut open across, with stuffed olives in center. (To “estragon,” let stand in tarragon oil.)

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