The Swedish, French, American cook book

Take the breast of a raw young chicken; lard with truffles; put on a pie plate with some sherry, pepper, and salt; put another plate on top; leave in oven to cook from twelve to fifteen minutes. When done, put some chicken broth over the chicken and let stand until cold. When cold, cut in thin slices — all even sizes. Glaze a ring mould with chicken aspic [see recipe: Chicken Aspic], and decorate according to taste. Put slices of chicken, one resting on top of another, all around the mould until the bottom of the mould is lined. Add aspic the height of the chicken; let stand on ice until cold, and then fill with the second filling. Second Filling. One cup chopped chicken, half cup milk, six tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, salt, and four tablespoons mayonnaise dressing. Put milk, gelatine, and sherry in a pan; when cold add the mayonnaise dressing; last add the chopped chicken; fill the mould; leave on ice until ready to serve; turn out on a paper doily. Garnish with lettuce leaves and chopped aspic. Serve with the salad. Chicken Cutlet ( Cotelette de Poulet ) a la Nesselrode Cook a young chicken in water with salt, pepper, carrots, onions, with one small squab chicken for decoration, until well done; tie the squab chicken up nice and plump; leave in the juice until cold. When cold, cut the chicken in nice round cutlets; glaze with a rich chaud-froid sauce; decorate each piece with a half-inch-wide strip of tongue, then a strip of cooked white of egg next to the tongue, then a fine strip of truffle next to the white of egg; then glaze with aspic and put in the icebox until cold. When ready to serve, make a nice large crouton of bread, spread with some butter, and decorate with colored butter. Make a hole in the centre like a nest; chaud-froid the squab chicken; decorate it with truffles and brown chaud-froid sauce; put on top of the crouton of bread with some watercress all around, in the centre of a foundation of aspic. Serve the cutlets all around; garnish with lettuce leaves and chopped aspic. A beautiful cold dish served with the salad. Chartreuse of Chicken a la Ericsson Hammond Chartreuse de Poulet a la Ericsson Hammond [This dish took the First Prize at the Food Exhibition in Norway , 1914.] Glaze a ring mould with nice aspic and decorate with strips of string beans that have been trimmed all around (all even size) and cooked nice and green; put the beans as close to one another as possible; stand them from the inside of the mould up. Glaze again with the aspic and fill with the chicken chartreuse. Leave on ice until cold. When ready to serve, turn out on a paper doily and garnish with chopped aspic and lettuce leaves. Serve with aurorian sauce in the centre. Chicken Chartreuse. Take two cups cooked, chopped breast of chicken; put in a saucepan with three-quarters of a cup pate de foie gras, four tablespoons milk, six tablespoons dissolved Cox’s gelatine, two tablespoons sherry; stir until it begins to get cold, then add four tablespoons mayonnaise dressing and half cup whipped cream. Chartreuse of Chicken Mousse with Pimentos a la Alexandra Chartreuse de Mousse de Poulet aux Piments, & la Alexandra