The Swedish, French, American cook book

Butter and decorate small oblong individual moulds with truffles; fill with chicken mousse; cook in oven six to eight minutes — well covered. Turn out on thick slices of hot tomato with a Bordelaise sauce. Serve as an entree for luncheon or dinner. Chicken Mousse ( Mousse de Poulet) a la Cigarette Put chicken mousse in a buttered mould the shape of a cigarette; put in oven and cook for six minutes in hot water — well covered. When done, turn out and let stand to get cold. When cold, dip in egg and bread crumbs and fry in very hot fat. Arrange on a foundation of chicken mousse. Serve with a white truffle sauce in the centre as entree for luncheon or dinner. Pastry with Chicken ( Bouchee de Poulet) a la Napolitaine Roll puff paste very thin ; put small tablespoons of chicken mousse that is flavored with pate de foie gras on top of the pastry; double the pastry over; cut out with a fluted biscuit cutter in half moons. Butter a baking sheet; put one piece resting on top of another in a wreath style, fastening them with little egg, turning the scalloped part of the pieces out and the half-moon side in. Cut long strips of pastry; twist it in a corkscrew style, all around; fasten it with the egg on each piece around the wreath; then take another strip of the pastry and begin on the other side and go all around the opposite way. Put in oven and bake until golden brown. Take out and sprinkle with Parmesan or American cheese; put in oven again for a few seconds. When ready, serve with green asparagus tips in the centre and a brown truffle sauce at the side. Quenelles of Chicken with Tongue Quenelles de Poulet a la Langue Make a nice chicken mousse [see recipe: Chicken Mousse], and put small oblong tablespoonfuls of it on a pan with some very thin slices of boiled, smoked tongue; roll the tongue around half of the quenelle, pointing the tongue at each end. Join nicely in the centre the mousse and the tongue. Put in oven, with some sherry in the pan — well covered — to cook for about eight minutes; glaze the tongue with a brown glaze; arrange on a foundation of hominy or spinach in a crown style — one resting on top of another — and pour in the centre a rich supreme sauce. Serve for luncheon or dinner. Stuffed Carrot with Chicken Mousse a la Hollandaise Carotte farcie de Mousse de Poulet, a la Hollandaise Scrape the carrot well and peel it with the French scalloped knife. Cut a thin slice from one end to the other, then scoop out with the potato scooper — carefully, so as not to break the shell; boil in water and a little salt until tender. Leave in the broth until cold; then stuff with chicken mousse decorated with a strip of chopped truffle lengthwise, and cook twelve to fifteen minutes in oven — well covered. Slice crosswise an inch thick — a piece for each person. Serve with hollandaise sauce. Garnished Roast Capon ( Chapon roti et garni)