Little Mousses Of Chicken Petites Mousses De Volaille

Take some raw chicken meat, free it from bone and skin, and pound it till smooth and rub it through a wire sieve; weigh out a quarter of a pound and add to it a quarter of a pint of thick Bechamel sauce (vol. i.), one and a half tablespoonfuls of sherry, a pinch of salt and white pepper, four raw yolks of egg, one and a-half tablespoonfuls of thick cream; stir well together, then add to it four raw whites of eggs that have been stiffly whipped with a pinch of salt; mix well again, and put the mixture into a forcing bag with a plain pipe. Take some little bomb moulds, well butter them, and garnish them with shredded gherkins, hard-boiled white of egg, truffle and French red chillies, and nearly fill them with the prepared mixture; stand the moulds in a stewpan on a fold of paper, surround them with boiling water to three parts their depth; watch the water reboil, and let the contents poach for about eighteen minutes. Then take up the mousses and turn them out on a puree of Mushrooms (vol. i.), and serve with thin Supreme sauce (vol. i.) as a hot entree.

Salmis Of Chicken A La Regence Salmis De Volaille A La Regence

Take any nice pieces of cold cooked fowl (that left from a previous meal could be used for the purpose), cut them into neat shapes, removing the skin and any untidy pieces, then put them into a good Salmis sauce (vol. i. page 21) coloured with a few drops of carmine; make them quite hot in the bain-marie, dish up on a border, as below, and garnish with little croustades; pour some of the sauce prepared for the salmis round the base of the dish, and serve at once for an entree for a dinner party.

Croustades For Salmis Of Chicken A La Regence

Take a quarter-pound of fine flour, two ounces of butter, and rub together till smooth, season with salt and coralline pepper; mix with one whole egg and a little cold water into a smooth paste; then roll it out thinly and line some little bouche moulds with it; then line the paste with buttered paper, and fill up with raw rice and bake for fifteen to twenty minutes. Stamp out some small rings from the same paste to garnish, and bake till a pale golden colour, then remove the croustades from the moulds and fill them up with red and white Garnishing Quenelles (vol. i. page 51), and pieces of cut truffles and cooked button mushrooms and Financiere that have all been mixed with a little thin creamy Veloute sauce (vol. i.). Place four of the rings on each and use.

Border Fob Salmis Of Chicken A La Regence

Butter a Breton border mould and garnish it with rings of boiled Naples Macaroni (see 'sweetbread a I'lmperatrice'), then with a forcing bag and plain pipe fill up the mould with a farce of chicken (vol. i. page 36). knock the mould on the table so that the mixture sinks well into the shape, then put it in a stewpan on a fold of paper; cover it with boiling water, watch the water reboil, then draw the pan aside and poach for fifteen minutes, turn out and use.