Breast of 1 chicken

½ pound of veal pulp

1 teaspoonful of salt

½ teaspoonful of paprika

¼ cup of panada (bread)

2 whole eggs or 4 yolks

¾ cup of cream

2 truffles

1 pair of sweetbreads, cooked

4 mushroom caps (fresh)

2 level tablespoonfuls of cooked ham ¼ cup of butter ½ cup of flour ½ cup of cream ½ cup of chicken stock Salt and pepper

Scrape the pulp from the fibers in the breast of chicken; add to the veal pulp and pound with a pestle in a wooden bowl; add the salt, pepper, and panada and again pound until smooth, then add the eggs, or yolks of eggs, one by one, pounding smooth between each addition; press through a sieve and beat in the cream. Neatly line the bottom and ends of a quart mold with paraffin paper; butter very thoroughly the paper and inner surface of the mold. Press decorations cut from truffles into the butter and add drops of melted butter to hold these in place. Set the mold in a cool place to stiffen the butter. The sweetbreads and ham should be ready cooked and cut in small pieces, the mushroom caps peeled and sauted in butter. Make a sauce of the other ingredients; into this stir the cubes of sweetbreads and ham, the pieces of mushroom and the truffle trimmings, chopped fine. Set this salpicon aside to become cold. Line the bottom and sides of the decorated mold with the chicken forcemeat. Then put some of the sweetbread preparation into the center of the mold. As the forcemeat preparation will be the firmest when cooked, and the timbale, when unmolded, will rest on the mixture last put into the mold, the forcemeat should cover the entire sweetbread mixture, at least to the depth of half an inch. To insure this, fill in at the sides of the mold with the forcemeat. After the sweetbread mixture is put into the center of the mold, the forcemeat mixture can be put in place at the sides of the mold with ease. Cook in the usual manner. Serve with cream or Bechamel sauce. Chopped truffles or fresh mushrooms sauted in butter may be added to the sauce. This recipe will serve ten. The forcemeat is not as delicate as when whipped cream is used, but will hold up the center mixture better than a cream preparation.

Supreme Of Chicken And Cauliflower

1 cauliflower (medium)

1 cup of raw chicken or veal pulp, after sifting ½ teaspoonful of salt

½ teaspoonful of paprika

3 eggs, unbeaten

1 cup of cream

1 cup of chicken broth

Separate the cauliflower into flowerets, and shorten the stems, trimming each to a point. In blanching let cook six minutes in the salted, boiling water, finish as usual and let dry on a cloth. Line the bottom of a quart mold with buttered paper;, butter the mold thoroughly and in it dispose the flowerets of cauliflower one layer above another to fill the mold loosely. Beat the other ingredients into the chicken pulp, the eggs, one at a time, and very smoothly, add the cream and broth very gradually. The meat may be put through the meat chopper several times, or, for a finer texture, pound the pulp and press it through a sieve. Whichever method is used must produce a full cup of meat. Pour the mixture over the cauliflower in the mold to cover it completely. Cook as all forcemeat mixtures, and until firm in the center, about one hour. Unmold on a serving dish. Garnish with flowerets of cauliflower. Serve cream, Bechamel or Hollandaise sauce in a bowl.