Cookery for every household

To Make the Filling. — Trim the ham, removing all gristle and skin, and chop it finely or put it through the mincing machine. Then pound it well in a mortar with the tomato puree or sauce, seasoning with Paprika pepper. Add the cream by degrees until the mixture is of a nice creamy consistency, but not too soft. If necessary, add a few drops of carmine to make the mixture a pretty pink colour. To Finish. — Fill up the hollow in the fowl with this, giving it again the form of the whole bird. Lay on the breast pieces at each side, separating the slices a little so as to show some of the white. Decorate the top where the filling shows with fancyshaped pieces of cooked carrot, truffle, and white of egg, or any other garnish preferred, covering the filling entirely. Brush over with meat or aspic jelly in a slightly liquid condition, and, when §et, serve the fowl with chopped jelly round. This is suitable for a cold luncheon dish. 1146. Chicken Cream (Creme de Volaille) Make in the same way as Veal Cream (Recipe 1096), using the white part of a chicken in place of the veal. 1147. Mousse de Volaille | lb. chicken flesh. 1 tea-cupful thick bechamel sauce. 3 yolks of eggs. \ pt. cream, Seasoning. Decoration. Green peas, carrot, and turnip. Sauce supreme. Shred the flesh from the chicken finely with a knife, removing all nerves and pieces of skin. Pound it well in a mortar, adding the bechamel sauce (cold). Season with pepper, salt, and a pinch of nutmeg, and when well pounded add the yolks of egg and 2 or 3 table-spoonfuls of cream unwhipped. Mix well and rub the mixture through a fine wire sieve. Then whip the remainder of the cream and mix it gradually with the meat puree, but, before all is in, test the mixture by steaming a small quantity in a little mould. Keep back some of the cream if it is likely to make the mousse too soft. Grease a plain souffle mould and decorate it with green peas and cooked carrot and turnip cut in fancy shapes, covering the mould entirely with the decoration. Pour in the mixture, which should nearly fill it, place it in a saucepan with cold water to come half-way up the sides and bring it to simmering point over the fire. Then place them in the oven, and allow the water to simmer slowly until the mousse is well risen and feels firm to the touch. When ready, allow it to stand a few minutes before turning it out. Serve with sauce supreme poured round. Notes. — Veal may be used instead of chicken. Some of the cream may be omitted and whipped white of egg used instead. The decoration of the mould may be varied according to taste. Time to cook, 30 to 40 minutes. Sufficient for 7 or 8 persons. 1148. Mousselines de Volatile 6 oz. chicken flesh. 1 egg. Seasoning. 1 gill cream. 1 truffle. 1 gherkin. Sauce demi-glace.