Lowney's cook book

Chop meat and press through sieve ; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with Hollandaise Sauce or Parmesan Sauce. Chicken Mousse 1 cup chicken stock 2 teaspoons granulated gelatine \ teaspoon salt 2 tablespoons cold water paprika and celery salt 1 cup beaten cream 1 cup cold cooked chicken 1 tablespoon chopped olives 2 egg whites Heat chicken stock ; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites ; pour into buttered molds and chill for two or three hours. Serve as a salad with mayonnaise. Lobster Mousse Lobster mousse may be prepared in the same way as chicken mousse, substituting lobster meat for chicken. Fish Timbales 1 cup raw fish few grains cayenne I cup almonds 1 cup whipped cream 1 teaspoon salt 4 egg whites few drops onion juice 1 tablespoon lemon juice Chop fish and press through a sieve ; add onion juice, lemon juice, salt and pepper. When well mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth. Fill buttered timbale molds with this mixture, set in pan of hot water, and bake ten to fifteen minutes. Serve hot with Cucumber or Tomato Sauce, or cold, with mayonnaise dressing. Imperial Fish Timbales 1 cup cooked fish 1 teaspoon salt 2 tablespoons butter few grains cayenne 2 tablespoons flour 1 tablespoon lemon juice I cup milk 1 teaspoon parsley 3 egg yolks 3 egg whites Melt butter ; add flour, milk, seasonings and parsley ; cook five minutes. Add fish, boil two minutes, egg yolks. Cool. Fold in stiffly beaten whites. Fill molds with this mixture. Set in a pan of hot water and bake twenty minutes. Remove from mold and serve at once with Lobster, Shrimp, or HoUandaise Sauce. Lobster Timbales Follow recipe for Fish Timbales, substituting one cup of lobster meat for fish and adding one half cup mushrooms finely chopped. Cook same as Fish Timbales. Serve with Bechamel Sauce, garnish each timbale with a sprig of parsley, and sprinkle coral pressed through a sieve over all. Chicken Livers in Fontage Cups 1 cup chicken livers \ cup chicken stock \ cup salt pork cubes 2 tablespoons flour \ cup mushrooms Chop livers and saute in pork fat; add flour, stock and mushrooms. Cook five minutes, season to taste, and serve in fontage cups. Mock Terrapin in Fontage Cups 1 cup chickens' livers ^ teaspoon salt \ cup cooked rice cayenne and nutmeg 2 hard-cooked eggs 1 tablespoon butter 1 teaspoon parsley chopped 2 tablespoons flour \ cup cream Melt butter; add flour, seasonings, cream, livers, and eggs finely chopped; cook five minutes; add rice; reheat and serve in fontage cups. Sweetbreads and Mushrooms in Fontage Cups 2 cups cooked sweetbreads 2 tablespoons butter \ cup mushrooms 3 tablespoons flour 1 tablespoon oil | cup cream \ tablespoon vinegar salt, pepper, cayenne Melt butter ; add flour, seasonings and cream; cook five minutes. Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups. Sweetbreads and Chicken in Fontage Cups