The Swedish, French, American cook book

To each breast of a large chicken take whites of two eggs; pass through machine five or six times; press through a fine sieve; put in a saucepan on ice; stir until it gets cold. Put milk and cream, mixed gradually, into the mousse, beating it all the time. When about half of milk and cream has been added, add cayenne pepper and salt, some sherry, then cream and milk; try in hot water on the stove; add cream and milk until of the right consistence. Take to two cups of chicken mousse five nice chicken livers that have been cooked in sherry, pepper, and salt, and left until cold; cut in small dices and add to the chicken mousse. Glaze a ring mould with chicken aspic; decorate with mousse that has been colored with chopped parsley, strips in pompadour style, and in between the strips chicken mousse that has not been colored. Glaze again and fill; leave on the ice until ready to serve. Dip in warm water, turn out on a paper doily, garnish with lettuce leaves. Serve as a cold dish with aurorian sauce or with the salad. Chicken with Chaud-froid of Mayonnaise a la Walde Chaud-froid de Poulet en Mayonnaise a la Walde Chop the chicken that has been cooked; put on a pie plate in the shape of half eggs with some aspic to hold it together; leave until cold. Cut out; put on a broiler; cover with a chaud-froid of mayonnaise; decorate with a slice of hard-boiled egg on each, with a diamond of truffle on top and fine strips of Spanish pepper all around the whites. Serve on slices of tomato or on a decorated foundation, with a vegetable mayonnaise salad in the centre. Garnish with lettuce leaves. CHICKEN LIVERS ( Foies de Poulets) Turkey and Duck Livers can be prepared in the same way Fried Chicken Livers on the Skewer Foies de Poulet frits, a la Brochette Select nice chicken livers; wash and clean well (see that they are free from gall); cut in small pieces. Also take some fat bacon; slice, and cut in small pieces. Roll the liver in egg and bread crumbs; put on a skewer a small piece of liver and of bacon alter¬ nately and repeat this until the skewer is full. Put some hot fat in a pan and cook until golden brown. Leave on a pan in the oven from four to five minutes. When ready to serve, put the skewers of liver and bacon on top of slices of toast with melted butter all around and chopped parsely. Garnish with parsley and serve for dinner or luncheon. Grilled Chicken Livers on the Skewer with Poached Eggs Foies de Poulets grilles a la Brochette, aux CEufs poches Prepare the chicken livers and bacon [see recipe: Fried Chicken Livers a la Broche. When ready to serve, poach some eggs and serve on nice round pieces of toast with a skewer of liver and bacon on each egg. Put some melted butter around; sprinkle with some chopped parsley. Garnish with parsley. Serve for luncheon or dinner. Stuffed Chicken Livers on Artichokes a la Gimo Foies de Poulets farcis aux Artichauts, a la Gimo