The Swedish, French, American cook book

Butter and line charlotte moulds with a thin slice of cooked, smoked tongue; fill with chicken mousse; put in hot water; cook from six to eight minutes — well covered. When cold, dip in hot water, turn out, cut in slices across.. In the meantime, glaze a ring mould with a rich chicken or beef aspic; put the slices of tongue — one resting on top of another — around the bottom of the mould; then cover with aspic the height of the decoration. Then fill with the second filling, serve with Salade de Petits Pois a la May¬ onnaise in the centre. Second Filling. One cup chopped tongue, five tablespoons dissolved Cox’s gelatine, two tablespoons sherry, half cup whipped cream. Stir tongue, gelatine, sherry, on ice, last add the whipped cream. Tongue a la Galantine ( Galantine de Langue ) Boil tongue [see recipe: Boiled, Smoked Tongue]. When nearly cold, take from the water, put on a platter, remove the skin; trim the meat and fat from the tongue well, and put an¬ other plate on top, then an iron on top, and leave the tongue in press until it is thoroughly cold. Make a rich aspic from beef and tomato juice; glaze an oblong mould long enough to fit the tongue; decorate any design wanted, with Spanish pepper, green olives, black olives, truffles, etc.; glaze the mould again; then carve the tongue straight down from the thick end to the point. Put into the mould one slice after another; leave in a perfect shape of a tongue; then fill the mould with aspic and put on ice until cold. Then dip in warm water; turn out on a paper doily; garnish with lettuce leaves and different colored chopped aspics. Serve with the salad or as a cold supper dish. Chaud-froid of Mousse of Tongue a la Gimo Chaud-froid de Mousse de Langue, a la Gimo Take four cups of cooked tongue that has gone through the ma¬ chine about five times, one cup of pate de foie gras, eight tablespoons dissolved Cox’s gelatine, four tablespoons sherry, pepper, salt, two cups cream. How to Make It. Put the tongue in a saucepan with the pate de foie gras that has been pressed through a sieve; flavor with sherry, pepper, and salt; stir on the ice. When it gets cold, add eight tablespoons gelatine; heat until it becomes very smooth, then add two cups whipped cream. Shape on a bacon sheet in the form of a shoe or a tongue. Chaud-froid with a white chaudfroid sauce; decorate with truffles, Spanish pepper, green cream, etc., according to taste. Make a foundation from four cups cooked, ground spinach, six tablespoons gelatine, four tablespoons mayonnaise dressing, and four tablespoons whipped cream. Glaze a pie plate with aspic; decorate with roses of radishes all around; fill with the spinach; turn out on a nice paper doily on a platter. Lift the tongue on top of the spinach foundation so that the foundation shows about two inches around; garnish with aspic and lettuce leaves. POULT CHICKEN (Poulet) Garnished Roast Chicken ( Poulet roti et garni) Clean, pick, and wash the chicken well; break the backbone so that the chicken lies flat on the pan; stuff" with bread stuffing.