The Swedish, French, American cook book

Filling. Half cup milk, six tablespoons dissolved Cox's gelatine, one cup cooked string beans, pepper, salt, four tablespoons mayonnaise dressing, four tablespoons whipped cream. Mix gelatine and milk together; when cold, add to the mayonnaise dressing, then the string beans, last the whipped cream. Fill in the centre of the mould inside of the chicken; add aspic all around. Leave on ice until cold, then turn out. Garnish with chopped aspic and halves of tomatoes filled with mayonnaise dressing. Chicken with Asparagus ( Poulet aux Asperges) a la Nesselrode Take the meat from a young chicken that has been cooked and left in the juice until cold; make in small pieces; glaze with a white chaud-froid sauce; decorate with truffles and Spanish pepper on the top. Arrange on a foundation of aspic with slices of hardboiled eggs, and in the centre put green asparagus tips that have been drenched in French dressing. Serve as a salad for luncheon or dinner. Glazed Chicken with Supreme Sauce a la Royale Poulet glace, Sauce supreme, a la Royale Take boiled chicken; bone and skin; form in round pieces. Make a supreme sauce to each cup, add two spoons dissolved Cox’s gelatine; glaze the chicken; arrange on a border of vegetables — such as macedonian peas or string beans; garnish with a thin slice of hardboiled egg on top of each piece, a diamond of truffle on top of the yolk, and a fine strip of Spanish pepper all around the whites. Glaze with aspic. Serve with a cold supreme sauce in the centre with any kind of salad, for dinner or luncheon, or as a cold dish. Chaud-froid of Chicken ( Chaud-froid de Poulet) a la Olive Griffin Take boiled chicken; form in nice c tlets, and put in French dressing; glaze with a chaud-froid of mayonnaise; decorate with a daisy of truffle on top of each. Glaze a ring mould with chicken aspic, fill with macedonian vegetables, then cover with cold aspic; leave on ice until cold. When cold, dip in warm water, turn out on a paper doily, and garnish with chopped aspic all around. Arrange the chicken on the top with mayonnaise dressing or aurorian sauce in the centre. Garnish with lettuce leaves. Salad for luncheon or dinner. Chicken in Aspic ( Poulet en Aspic ) a la Juliet Take the breast of a boiled chicken; cut in small round slices; coat with a brown chaud-froid sauce; decorate with a thin slice of hard-boiled egg on each piece, with Spanish pepper around the egg and a diamond of truffle on top of the yolk; then glaze with aspic. Glaze a ring mould; arrange the chicken, turning the chaud-froid side down; then fill the mould with the aspic and leave on ice until cold. When ready to serve, dip in warm water, turn out on a paper doily, and garnish with cocks’ combs and quarters of hard-boiled eggs and lettuce leaves all around. Serve with the salad. Boned Stuffed Chicken in Aspic a la Europeenne Poulet desosse et farci, en Aspic, a la Europeenne Singe chicken and get all the fluff and feathers off. Split in the back; remove the inside; wash, draw, and dry well. Beginning from the back, remove the bone — carefully, so as not to tear the skin. Stuff with veal mousse.