Mousse-De-Poulet Salad

Scald one cup of milk, cream or well-reduced chicken stock (the last is preferable); beat the yolks of three eggs slightly, add one-fourth a tea-spoonful, each, of common salt and celery salt, and a dash of paprica, and cook as a boiled custard. Remove from the fire and add one-fourth a package of gelatine (one tablespoonful of granulated gelatine), softened in one-fourth a cup of chicken liquor or water. Strain over half a cup of cooked chicken (white meat), chopped and pounded in a mortar and passed through a sieve. Stir over ice water until the mixture is perfectly smooth and begins to set, then fold into it one cup of whipped cream. Turn into a ring mould, and, when chilled and well set, turn on to a bed of lettuce and fill in the centre with equal parts of celery and English walnuts, blanched, sliced and mixed with a French dressing.

The half-cup of chicken, well pressed down, should weigh four ounces. The chicken broth should be strong and well flavored. Either one cup of whipped cream, or one cup of cream, whipped, may be used. The latter gives a firmer mousse, more pronounced in flavor; the former, a mousse of a lighter and more delicate consistency, and one more delicate in flavor.

Mousse-De-Poulet, No. 2

Mould the mousse in small cups; turn out on to a slice of chilled tomato resting upon a lettuce leaf; garnish with mayonnaise dressing, decorating both the tomato and the mousse.

Mousse-De-Poulet, No. 3

Mould the mousse in a ring mould and fill in the centre with equal parts of cucumber or asparagus tips and diced sweetbread; marinate the sweetbread with French dressing, and drain thoroughly before mixing with the cucumber or asparagus. Garnish with mayonnaise dressing.

Mousse-De-Poulet, No. 4

Fill in the centre of the ring with diced cucumbers and sliced radishes, mixed with cream dressing. Garnish with cream dressing, using pastry bag and tube, and radishes cut to resemble roses.