The Swedish, French, American cook book

Take eight to ten large chicken livers; wash well free from gall. Take half breast of a small chicken; grind through the machine five or six times with whites of two eggs; then add the chicken livers to the mousse and pass through machine with the chicken (after chicken has gone through once or twice.) Press it through a fine sieve; put in a saucepan on ice and stir. Add about one pint good cream and half cup milk; mix the milk with the cream — put it in gradually, beating it all the time; color with kitchen bouquet and red coloring, so that it gets the shade of liver; flavor with sherry, pepper, and salt. If pate de foie gras is at hand, add half cup of it to this, which will improve the mousse immensely. Butter a ring mould or small individual moulds with some good butter and decorate with truffles — any design; fill with the mousse; put in hot water and cook from six to eight minutes — well covered (according to size of the mould and heat of the oven). When done, turn out. Serve on a decorated hominy foundation with white truffle sauce in the centre. Entree for luncheon or dinner. Mousse of Chicken Livers a la Waldorf Mousse de Foie de Poulet a la Waldorf Butter small Waldorf chop moulds and decorate with a strip of cooked white of egg all around the edge, and a strip of truffle, a daisy, on top; fill with the mousse of chicken livers; put in hot water and cook — well covered — from six to eight minutes. When done, arrange on a decorated foundation of hominy; put a fancy paper frill in each chop. Serve with a supreme sauce in the centre that is highly flavored with sherry. Entree for luncheon or dinner. Mousse of Chicken Livers a la Parisienne Mousse de Foie de Poulet, a. la Parisienne Butter small Waldorf moulds well; fill with the mousse of chicken livers; put in oven in hot water and cook for about eight minutes — well covered. When done, turn out on a buttered baking sheet; leave to get cold. When cold, decorate all around with chicken mousse waved through a fancy bag. Put in oven — well covered — with some sherry in the pan and cook from five to six minutes. Serve on a rice foundation with Perigord of chicken livers in the centre as entree. Mousse of Chicken Livers with Pate de Foie Gras Mousse de Foie de Poulet a la Pate de Foie gras Make a mousse of chicken livers [see recipe; Mousse of Chicken Livers]. Butter individual charlotte moulds; decorate a wishbone, daisies or branches, with truffles; line the mould with the mousse of chicken livers; cut large pieces of pate de foie gras and put that down in the moulds; then fill the mould on top with the mousse — make it quite full so it is almost as round on the top as underneath; put in oven in hot water and cook from six to eight minutes — well covered. When done, serve on a foundation of rice with a supreme or creamed mushroom sauce in the centre as entree. Creamed Chicken Livers with Mushrooms a la Fanchonette Foies de Poulet a la Creme aux Champignons a la Fanchonette