The Swedish, French, American cook book

Butter nice timbale moulds — either a large one or small individual ones; decorate with boiled macaroni that has been threaded with truffles. Cook the macaroni in water and salt; when done, put on a board to drain. Cut the truffle in long strips; thread it into the hole of the macaroni; cut in thin slices across; cover the mould, one little round piece after another until the bottom and sides of the mould are lined. Then fill with a nice rich chicken mousse. [See recipe: Chicken Mousse.] Put in hot -water and cook from eight to ten minutes, slowly — well covered. When done, turn out, serve on a platter with truffle sauce. Garnish with parsley. Chicken Legs (Cuisses de Poulet) a la Jardiniere When chicken legs and second joints are at hand, boil with water, wine, carrots, and onions until tender — with a cover on; leave in the stock until cold. Take out and put on a linen cloth to dry. Remove the thick part of the bone; press the legs flat; the second joints shape the same as the leg and bone, leaving a small piece of bone at the narrow part forming a cutlet. Coat heavily with chicken mousse; dip in egg and bread crumbs, and fry in very hot fat. Dish up in crown style on a platter on a paper doily with a paper frill on each bone; serve with the supreme sauce or garnish with different kinds of vegetables and parsley. Luncheon and supper dish. Stuffed Chicken with Mushrooms a la Digre Cdtelettes de Poulet farcies , aux Champignons, a la Digre Cook a young chicken in water with pepper, salt, onions, and carrots, and leave in the juice until cold. Joint; remove the skin and bones; form the meat in shape of a small cutlet, leaving an artificial bone in each piece. Coat with chicken mousse; put on a buttered pan with some sherry, pepper, salt, and plenty of butter. Put into oven — uncovered; braise until they become golden brown. In the meantime, make a foundation on a cake plate from chicken mousse; decorate with truffles and Spanish pepper. When the cutlets are done (which will take from ten to fifteen minutes), arrange on a hot foundation of chicken mousse with creamed mush¬ rooms in the centre; garnish with a paper frill on each bone of the cutlet, with a bunch of parsley at the side. Chicken Mousse ( Mousse de Poulet ) a la Baltimorienne When cooked cold chicken is at hand, pass through the machine three or four times. Measure it by the cup; add to each cup three tablespoons cold cream sauce and whites of two eggs; flavor with sherry, pepper and salt to taste. Decorate a ring mould or timbale cup with truffles and cooked, smoked tongue strips, like daisies, flow¬ ers, or any design wished. Fill the mousse into the mould, carefully, with a paper tube. Put in the oven in hot water and cook — un¬ covered — from fifteen to twenty minutes, according to size of the mould. When done, turn out and serve around with a rich su¬ preme sauce highly flavored with wine. Entree for luncheon or dinner. Souffle of Chicken ( Poulet souffle) a l’Americaine