The Swedish, French, American cook book

Select nice chicken livers; wash well (see that they are free from gall); put in a frying pan with butter, pepper, salt, onions, and sherry. Cook until well done — about ten minutes; then stuff with a chicken mousse and raise in pyramid style; garnish with Spanish pepper and truffles; put on a buttered pan with some sherry and cook from six to eight minutes. When done, serve on artichoke bottoms that have been heated in their own liquid with some sherry and salt. Put the stuffed livers, one on each artichoke, and put each on top of a slice of tomato that has been sprinkled with pepper and salt and heated in oven for six minutes. Arrange on a platter. If a fresh artichoke is at hand, cook it thirty minutes in water and salt and stand it up on a platter as a centrepiece. Serve with truffle, supreme, or mushroom sauce. Stuffed Chicken Livers ( Foies de Poulets farcis ) a la Dauphine Select nice chicken livers; wash well (see that they are free from gall); cook in butter, sherry, pepper, salt, and a little grated onion. When cooked, leave to get cold. Cut in small pieces; form in round shape; cover with chicken mousse; decorate with chicken mousse colored with parsley and a diamond of truffle on top. Serve on a foundation of white hominy with a game sauce. Entree for lunch or dinner. Mousse of Chicken Livers a la Princesse Mousse de Foie de Poulet, a la Princesse Butter and decorate chicken moulds with chicken mousse and truffles. To six livers take one cup chicken mousse; cook chicken livers in butter, and when cold, press through a fine sieve. Mix to that gradually one cup chicken mousse, two tablespoons sherry, pepper and salt; fill the moulds. Serve on a decorated foundation of hominy with a truffle sauce in the centre. Chicken Livers ( Foies de Poulets ) a la Charlotte Select six to eight chicken livers; wash free from gall; put in a pan with some butter, sherry, pepper, and salt and cook from eight to ten minutes with some grated onion, until they are well done. Take double charlotte moulds; decorate half the moulds with branches and daisies of truffles, leaving theother halves undecorated. Spread the moulds heavily with chicken mousse then cut the livers in pieces. Put them carefully into the mould ; put two moulds together; put in hot water, and cook from six to eight minutes — well covered. When done, serve on a green foundation, with port wine sauce at the side as an entree. Mousse of Chicken Livers with Green Peas a la Upsala Mousse de Foie de Poulet aux Petits Pois, a la Upsala Take ten chicken livers; wash well free from gall; put in a pan with sherry, pepper, salt, and some onion juice; cook until well done. When done put on a board and chop fine. Take one and a half cups chicken mousse; add the livers to the mousse; flavor with sherry; color with kitchen bouquet and some red coloring to make them the shade of liver. Butter little ring moulds; decorate with strips of truffles and cooked white of egg; fill the rings with the mousse of liver; put in hot water and cook in oven from six to eight minutes — well covered. When done, turn out on a foundation of hominy with green peas in the centre and put in the hole of each ring a piece of fried hot chicken liver. Serve as entree. Mousse of Chicken Livers a la Osthammen Mousse de Foie de Poulet a la Osthammer