Boston Cooking-School cook book

Add milk and salt to egg yolks. Strain into buttered cup, put in saucepan, surround with boiling water to half depth of cup, cover, cook over low heat until custard is firm. Cook whites in same way. Cool, cut in thin slices, then in fancy shapes. TOMATO ASPIC Use Jellied Mock Bouillon (p. 178) with 1 extra tablespoon gelatine. BIRDS IN ASPIC Clean, bone, stuff, and truss a bird (pp. 331-334). Steam over body bones or roast. If roasted, do not dredge with flour. Puta pan in ice water, cover bottom with aspic jelly mixture, and when firm garnish with truffles and egg custard sliced thin and cut in fancy shapes. The smaller the shapes the more elaborate may be the designs. When garnished with small shapes, pieces are so difficult to handle that they should be taken on the pointed end of a larding needle and placed as desired on jelly. Add aspic mixture by spoonfuls, that designs may not be disturbed. When mixture is added, and firm to the depth of 34 inch, place in the bird, breast down. If sides of mold are to be decorated, dip pieces in jelly and they will cling to pan. Add remaining mixture gradually. Squabs, small chicken, capon, or turkey may be put in aspic. In stuffing boned chicken, stuff body, legs, and wings, being careful that too much stuffing is not used, as an allowance must be made for the swelling of cracker crumbs. 2 Veal or Chicken Forcemeat for Stuffing Birds. 1 pound raw, lean veal or meat Salt and pepper from breast and second Celery salt joints of uncooked chicken Cayenne ¥ cup cracker crumbs Lemon juice Hot stock or water 1 egg, slightly beaten Chop meat fine, add crumbs, stock or water to moisten, seasonings, and egg. EGGS IN ASPIC Arrange Stuffed Eggs (p. 364), highly seasoned with Worcestershire Sauce, etc., in shallow serving dish. Pour over Aspic Jelly, flavored with sherry to taste. Chill. Chopped mushrooms, crab meat, caviare, or ham, etc., may be added to stuffing. Serve from dish or turn out onto platter and garnish. CHAUD-FROID OF BONED CHICKEN 1 chicken 1 cup Sauce Allemande (p. 195) Veal Forcemeat (p. 139) Aspic Jelly (p. 425) or 1 teaspoon granulated gelatine, Quick Aspic (p. 425) soaked in Green pepper 1 tablespoon cold water Truffles Bone chicken (p. 334), and pull skin of wings and legs inside. Stuff with forcemeat, sew together, skewer, and tie. Steam gently 2% to 3 hours. Chill thoroughly in refrigerator (6 hours). Add soaked gelatine to sauce. Cool and pour over chicken. Garnish with truffles cut in shapes and with bits of green pepper. When firm, cover carefully with aspic mixture and chill. Serve on lettuce with tomato cut in eighths, cold, cooked asparagus tips, or celery cut in small pieces and marinated with French Dressing (p. 486). Pour remaining aspic in mold. When firm, cut in cubes, and use as garnish. Cooked chicken shaped in cutlet forms may be served in same way. Serves 6. Supréme of Chicken, Kettner. Use broilers, split, boned, and steamed or roasted. Do not stuff. Arrange on thin slices of boiled ham, cut to fit. Beside each broiler put 3 cooked asparagus tips. Pour over sauce as above, chill, and cover with aspic, etc. This dish may be prepared in a silver or china serving dish that may be brought to the table. CHAUD-FROID OF EGGS 6 hard-cooked eggs 2 tablespoons chopped, raw mushrooms 14 cup cooked chicken, 1% tablespoon chopped truffles finely chopped Spanish Sauce (p. 198) 2 tablespoons cooked ham, Truffles cut for garnishing finely chopped Aspic (p. 425) Watercress