The Swedish, French, American cook book

Stuffing. To three-quarters pound veal take half pound sausage meat, let go through the machine six times with the whites of two eggs, then through a fine sieve. Stir on ice, adding half milk and cream, pepper and salt, then little more cream and milk; try in hot water, add milk and cream until suitable. Put on a napkin, shape, roll, and tie in napkin; boil for forty-five minutes to one hour (according to the size) with pepper, salt, and vegetables. When ready, take out of the pot; tie the napkin tighter at each end to make the chicken very plump; put a pie plate on the top with a heavy iron, and let stand until cold. When cold, put on a broiler in front of the window with a plate underneath the broiler; keep dripping nice clear aspic over about half inch thick; decorate with truffles, Spanish pepper, white of a cooked egg, according to your own design. Glaze again carefully with another half inch of aspic on top; put on a platter on a paper doily; garnish with different colored aspics. Tie parsley around a silver skewer, with truffle and yolk of egg that has been glazed placed at the end of the skewer. (In place of the egg and truffle a paper frill can be used.) Put the skewer at the end of the chicken. Serve with the salad for luncheon or dinner. Chicken and Tongue in Aspic a la Pompadour Poulet a la Langue en Aspic, a la Pompadour When chicken is left over from the meal before and the white meat or second joint is at hand, put through the machine once; measure it by cup. To each cup take three tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, one tablespoon sherry, pepper and salt to taste, four tablespoons whipped cream. Stir chicken, mayonnaise dressing, gelatine, sherry, pep¬ per and salt together in a saucepan on ice; last add the whipped cream. Take a ring mould that has been glazed with aspic and decorated with strips of smoked tongue, strips of cooked white of egg; glaze again with aspic after decorated; fill the mould; leave on ice until ready to serve. Then dip in warm water, turn out on a paper doily on a platter, and garnish with chopped aspic and lettuce leaves or parsley. Serve with any kind of salad in the centre with mayonnaise dressing, or as a cold dish with aurorian sauce, for luncheon, dinner, or supper. Chicken with Mushrooms in Aspic a la Gimo Poulet aux Champignons en Aspic, a la Gimo To half cup ground chicken take half cup chopped ground mushrooms, three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, two tablespoons rich cream. Put in a bag that holds a fancy tube; make little rosettes on a platter; decorate with a strip of cream sauce all around; leave on ice to get cold. Glaze a mould with aspic; take the little rosettes and turn upside down in the mould, close together; fill with aspic; cut the chicken in thin slices; put two slices of chicken then one of mushroom, then chicken, etc., until full. Then fill with aspic and leave on the ice. Turn out on a paper doily; garnish with lettuce leaves and chopped aspic. Serve as a cold dish or with the salad. Chicken Mousse and Livers in Aspic a la Pompadour Aspic de Mousse de Poulet aux Foies, a la Pompadour