The Swedish, French, American cook book

Cook chicken livers in butter, sherry, pepper, and salt — well covered. Remove the chicken livers, put one tablespoon flour in the pan, half cup milk, and some of the mushroom stock; beat well; add the livers (cut in dices) and some mushrooms that have been cooked in water, sherry, pepper, and salt and cut the same way. Have little fanchonette baskets made from pastry; bake and fill. Arrange on a paper doily on a platter with a handle of pastry in each. Garnish with parsley. Serve as entree. Souffle of Chicken Livers a la Ericsson Hammond Foies de Poulet soufflés, a la Ericsson Hammond Make a rich chicken mousse. Take seven or eight large chicken livers, put in a frying pan with some butter, sherry, pepper, salt, and a squeeze of onion; cook on stove — rightly covered — from eight to ten minutes, until well done. Press through a fine strainer. Put two tablespoons water into the pan the liver has cooked in. shake over the fire, then add the sauce from the pan to the liver. To three-quarters of a cup of livertake one and a half cups chicken mousse. Mix weE in a saucepan on ice; flavor with more sherry, pepper and salt to taste. Take double charlotte moulds, butter well, decorate half of them with branches of truffles, daisies or apy design wanted; line all the moulds with chicken mousse then fill with the liver mousse; put moulds together; cook in hot water in oven — well covered — from six to eight minutes. When done, turn out on a hot decorated foundation of rice: put a paper frill in each; garnish with parsley. Serve, with a truffle sauce in the centre, as an entree for luncheon or dinner. COLD DISHES OF CHICKEN LIVERS Chicken Livers (Foies de Pothers a La Sicilienne Glaze deep-fluted individual moulds with aspic: decorate with truffles and Spanish pepper: line with cream. To each cup of cream two tablespoons dissolved Cox's gelatine, pepper and salt. Cut in small pieces chicken livers that have been cooked in water, sherry, pepper, and salt, and left in the ice until cold. Take a small half cup of broth that the livers cooked in. add three table¬ spoons gelatine. Stir on ice: add the chicken livers, one table¬ spoon sherry, pepper and salt to taste, a little kitchen bouquet (color brown . and last three tablespoons whipped cream. Fill the moulds; put a little cream on top: leave on ice until ready to serve. Dip in warm water, tarn out on a green foundation with aurorian sauce in the centre. Serve with the salad. Chicken Livers Foies de Poulet s a La Celestine Glaze and decorate moulds [see recipe: Chicken Livers a la Sicilienne]. Take two cups whipped cream, five tablespoons dissolved Cox's gelatine, two tablespoons sherry, pepper and sait. Stir part of the cream, gelatine, sherry, pepper, and salt: then add the chicken livers that have been cooked in sherry, pepper, and salt, and cut in small pieces: then add the rest of the whipped cream. Fill the moulds; leave on ice until cold and ready to serve. Turn out and serve on a green foundation; decorate around with roses of radishes. Serve with "macedoine salad and mayonnaise dressing in the centre with the salad. Chicken Livers ( Foies de Poulets ) a la Charlotte