The Swedish, French, American cook book

Filling. Half pound mushrooms cut in dices; put on stove in one cup water, half cup sherry, pepper and salt; stew for fifteen minutes. Cut cooked chicken in small dices; heat between two plates; make the sauce. Sauce. One tablespoon butter; add one heaping tablespoon flour; stir on the stove in a saucepan; add juice from the mush¬ rooms; flavor with sherry, pepper, and salt ; half cup hot milk, chicken, and mushrooms. When ready to fill, add half cup cream; replace the cover. A vol-au-vent can be made in the same way only roll it thicker and cut with a larger cutter. Arrange on a platter; garnish with parsley. Serve as an entree for luncheon or dinner. Fillet of Chicken with Mushrooms a la Lydie Filet de Poulet aux Champignons, a la Lydie Cut the raw breast of a chicken, form in round pieces one inch thick. Put on a buttered pan with sherry, pepper, and salt; cook in the oven — well covered — from eight to ten minutes; take out; glaze withan allemande sauce. Have some nice even-sized mush¬ rooms that are cooked; fill with a souffle of supreme; put in oven to get hot. Arrange one mushroom on each fillet; put a paper frill in each. Serve on a green foundation with the creamed mushroom sauce in the centre, as an entree for luncheon or dinner. Souffle Supreme. To half cup supreme sauce add one white of one egg well beaten; fill the hollow of the mushroom; if suffi¬ cient large mushrooms at hand, raise them in between each fillet. Chicken Mousse ( Mousse de Poulet ) For Timbales, Souffles, Stuffing, etc. To each breast of a large chicken add the whites of two eggs; pass through machine five or six times, then press it through a very fine sieve. Put in a saucepan and put the saucepan in a bowl of ice; stir the chicken until it begins to get cold. Then mix milk and cream (if the cream is very rich add more milk). Add the cream and milk (mixed) gradually to the mousse, beating it all the time. (The more you work it the better it becomes.) When about half quantity of milk and cream has been added (which will amount to about a pint and a half) add cayenne pepper and salt, and sherry to taste — that will thicken the mousse very much. Then add more cream and milk mixed, until it is nearly all added. Put some boiling water on the stove; take a little from the mousse and put in the boiling water; let simmer slowly from four to five minutes. If it is too hard, add more cream and milk; try again and again until the mousse is of the right consistence. Chicken Mousse ( Mousse de Poulet) a la Hollandaise Make a chicken mousse [see recipe: Chicken Mousse]. Butter a ring mould; thread the mould with Spanish pepper, then make daisies of truffles on the bottom and branches of truffle on the top. Fill the mould with the chicken mousse; put in a pan of boiling water and let simmer slowly from ten to fifteen minutes — well covered; be careful not to let it boil. When ready to serve, turn out on a hot platter on a paper doily; garnish with parsley. Serve the hollandaise sauce in the centre. Entree for luncheon or dinner. Chicken Timbales a la Thyra Timbales de Poulet a la Thyra