The Swedish, French, American cook book

Make a rich chicken mousse. Butter timbale cups; decorate with truffles and Spanish pepper; fill with the mousse; cook in oven in hot water from six to eight minutes — covered. Serve with truffle sauce all around. Entree for luncheon or dinner. Souffle of Chicken Mousse a la Octavious Mousse de Poulet soufflee, a la Octavious Make a rich delicate mousse of chicken. Put in small individual ring moulds that have been buttered and decorated with small strips of truffle and Spanish pepper. Cook from six to eight minutes in oven in hot water — covered. Turn out on small hot pieces of hominy. Fill centre with the souffle. Garnish with parsley. Serve with a rich bearnaise sauce in the centre. How to Make the Souffle for the Centre. Make a cup of rich cream sauce; flavor with sherry, pepper, and salt. Beat the whites of two eggs to a souffle and add. Souffle of Chicken Mousse with Spinach a la Princesse Mousse de Poulet soufflee aux Epinards, a la Princesse Butter small individual double moulds; decorate half of the mould with truffles as a daisy or any design desired. Fill with the chicken mousse the mould that is decorated, then fill the other mould with the mouse of spinach. Mix to one cup of mousse one and a half cups of the spinach that has been cooked green and passed through the machine several times; put the two moulds together; put in hot water — well covered — and cook from eight to twelve minutes in a slow oven. Turn out on a paper doily or napkin. Garnish with parsley with a hollandaise sauce in a sauceboat at the side. Stuffed Mousse of Chicken with Spinach a la Walde Mousse de Poulet farcie aux Epinards, a la Walde Make the chicken mousse. Butter and decorate a large timbale cup (or any fancy heavy ring mould) with truffles and Spanish pepper and line with chicken mousse. Stuff with spinach mousse — to two cups spinach one cup chicken mousse. Put some more chicken mousse on top. Cook slowly in hot water — covered — from twelve to fifteen minutes. Serve with a hollandaise or bearnaise sauce around. Garnish with parsley. Entree for luncheon or dinner. Mousse of Chicken ( Mousse de Poulet) a la Princesse [See recipe: Chicken Mousse.] Butter and decorate a ring mould with daisies of truffles on bottom and branches of Spanish pepper on top. Fill bottom of the mould with the chicken mousse up to the join; then mix to one cup mousse one and a half cups spinach that has been cooked green and passed through machine several times; fill the top of the mould with this spinach mousse and cook in oven in hot water — well covered — about twelve to fifteen minutes. When cooked, turn out on a paper doily. Serve with a hollandaise sauce in the centre as an entree. Timbale of Chicken Mousse a la Princesse Mousse de Poulet en Timbale a la Princesse Butter timbale cups well; decorate with strips of Spanish pepper and then daisies, branches, and roses made from truffles. Fill [see recipe: Mousse of Chicken a la Princesse]; cook in oven for about eight to ten minutes — well covered. Serve with a hollan¬ daise sauce. Souffle of Chicken with Tongue a la Vera Poulet soufflee a la Langue, a la Vera