The Swedish, French, American cook book

Take small individual chicken moulds, or one large mould. Butter well with good butter. Cut boiled, smoked tongue in very thin slices; cut a piece in the shape of a wing and put in each form; put a little bill in the bird and also an eye made from lemon and truffle. Fill the mould with light chicken mousse [see recipe: Chicken Mousse]; close the mould; put in hot water and cook for about eight minutes — covered. Leave in the mould until cold, then dip in hot water and turn out. Glaze a ring mould with aspic; put in the bottom of the mould about half inch of aspic; then raise a bird upside down, one bird after the other until they are all in the form; cover with cold aspic that is beginning to settle; leave on ice until ready to serve. Dip the mould in lukewarm water; turn out on a nice paper doily; garnish with lettuce leaves and chopped aspic. Serve with any kind of salad or aurorian sauce in the centre. Timbale of Chicken in Aspic a la Honey-comb Aspic de Poulet en Timbale, a la Gateau de Miel Butter timbale moulds (either one or small individual ones); decorate with boiled macaroni that has been threaded with truffles. Cook the macaroni in some water with a little 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; line the mould (one little round piece after another). Then fill with a rich chicken mousse [see recipe: Chicken Mousse]; put in hot water and cook from eight to ten minutes, slowly — well covered. When cold, dip in warm water and turn out on a broiler; put in the ice¬ box, or (if weather is cold) in front of the window. Prepare nice clear chicken aspic [see recipe: Chicken Aspic]; take the cold aspic with a spoon and glaze, letting the aspic run down on a platter underneath; repeat this over and over again until glaze is quarter of an inch thick. Arrange on a paper doily with a bunch of let¬ tuce in the centre. Serve with any kind of salad for luncheon, din¬ ner, or supper. Chicken with Mayonnaise a la Maria Mathilda Mayonnaise de Poulet a la Maria Mathilda Cook chicken in water with onions, carrots, pepper, and salt and leave in the broth until cold; then take the breast and the second joints, remove the bone and skin; form in nice pieces; cover with mayonnaise dressing; decorate with truffles and Spanish pepper. Arrange on a slice of tomato inside a lettuce leaf, with cauliflower in the centre covered with mayonnaise. Meanwhile, have macedonian vegetables cooked and cold. Drench in French dressing and put around between the cauliflower and the chicken. If more at hand, garnish around with macedonian vegetables with aspic between. A complete salad. Boned Chicken in Aspic a la Mabel Quist Poulet desosse en Aspic, a la Mabel Quist Prepare small chicken by boning and stuffing with chicken mousse, tongue, Spanish pepper, and truffles. Tie up in a napkin. Cook in the chicken stock three-quarters of an hour. When ready, take out and leave to get cold. Cut in thin slices; put in fancy fluted tube mould that has been glazed with chicken aspic [see recipe: Chicken Aspic]; put one slice on top of another, running from the tube of the mould to the top; and around each slice decorate with a thin strip of Spanish pepper. Drip aspic on all around and fill.