The Swedish, French, American cook book

Take chicken that has been cooked and left in the broth to get cold. Pick the breast of the chicken in small pieces; put the pieces together in an oblong shape, like a half egg, on a pie plate — one individual piece for each person; put on top of the chicken some aspic that is beginning to get cold, which will fasten each piece together. Stuff with pate de foie gras or mock pate. To one cup of the mock pate, or pate de foie gras, take three tablespoons dissolved Cox's gelatine, one tablespoon sherry, pepper, salt, and three tablespoons whipped cream. Mount this on top of the chicken; cut out from the aspic; put on a broiler and chaudfroid with the brown chaud-froid sauce; decorate all around with a wide strip of cream that has some gelatine, and a diamond of truffle in the centre. Arrange on a cold hominy foundation; decorate with roses cut from radishes and stuck into the foundation all around, and some chopped aspic. In the centre of the foundation serve a salad such as peas, string beans, macedonian, or apple salad; or, if it is served as a cold dish, serve with aurorian sauce. Mousse of Chicken in Tongue a la Bregitta Mousse de Poulet en Langue, a. la Bregitta Cut thin slices of cold boiled, smoked tongue. Put a tablespoon chicken mousse on each slice and roll — width about two and a half inches around. Put on a pan with pepper, salt, and some sherry, to cook in oven for about eight minutes — well covered. When done, leave until cold. When cold, glaze a ring mould with clear chicken aspic [see recipe: Chicken Aspic]; cut the tongue in slices about quarter inch thick; put one piece resting on top of another until it covers the bottom of the mould; fill with aspic the height of the tongue then fill with the second filling. Second Filling. Take half cup milk, five tablespoons dissolved Cox's gelatine, two tablespoons mayonnaise dressing, one tablespoon sherry, pepper and salt to taste. Stir all together until it begins to thicken; add two cups chicken mousse and tongue (cut in small dices); then, last, add three tablespoons whipped cream. Fill the mould and leave on ice until cold. When cold, dip in lukewarm water, turn out on a nice paper doily, and garnish all around with different colored chopped aspic and lettuce leaves. Serve with an aurorian sauce or mayonnaise dressing in the centre, as a cold dish for luncheon, dinner, or supper. Chicken ( Poulet ) a la Chaud-froid Grind cooked chicken through the machine once; measure it by the cup. To two cups of chicken take six tablespoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste, and half cup whipped cream. Take tablespoons of the mixture the size of a half egg and put on a platter; leave until cold. When cold, put on a broiler and glaze with the white chaud-froid sauce; decorate with a diamond of truffle in the centre, arrange on a foun¬ dation of aspic; garnish with roses of radishes and lettuce leaves. Chicken Mousse with Tongue in Aspic a la Ericsson Hammond Mousse de Poulet a la Langue, en Aspic, a la Ericsson Hammond