Salmon Mousse

(Cold)

¼ package of gelatine

¼ cup of cold water

2 or 3 truffles

1 tablespoonful of capers

1 cup of chicken or fish broth

Yolks of 3 eggs

½ teaspoonful of salt ½ teaspoonful of paprika ½ cup of cooked salmon 3 or 4 anchovies 1 cup of double cream 1 clove of garlic

Cut the truffles in slices and stamp out figures from them. Chop the trimmings fine. Soften the gelatine in the cold water. Beat the yolks with the salt and pepper, and cook in the hot broth to thicken slightly. Add the softened gelatine. Remove bones and skin from the salmon and anchovies and pick the flesh very fine; add to the gelatine mixture with the chopped truffles; set in ice and water to cool, stirring occasionally. Cut the garlic in halves; with it rub over the inside of a bowl; in this beat the cream until firm throughout. When the gelatine mixture begins to thicken, fold in the cream. Have molds standing in ice and water, and before the fish is added to the gelatine mixture dip the truffle figures in it and use to decorate the molds. Use the fish and cream mixture to fill the molds. Serve on lettuce hearts with cold cooked peas. Pour French dressing over the whole. Other fish or shell fish may replace the salmon.

Chicken Or Sweetbread Mousse

(Cold)

1 cup of hot chicken stock, highly seasoned 1 tablespoonful of gelatine (scant) ¼ cup of cold chicken broth 1 cup of cooked meat pur6e

1 truffle, chopped fine 1 truffle, cut in figures Salt and pepper 1 cup of cream, beaten firm

Chicken or sweetbread may be used alone or together; chop the meat, pound with a pestle, then press through a sieve. Decorate the molds with the figures, cut from the truffle, chop the trimmings with the other truffle and add to the meat after it has been sifted. Soften the gelatine in the cold broth and dissolve in the hot broth; let cool a little, add the meat and truffle and stir till beginning to set; fold in the cream. Serve with cress, lettuce, tomato, celery, nut, asparagus, green pea or cucumber salad. Use French dressing.

Mushroom Mousse

Prepare as above; use fresh mushrooms broken in pieces and cooked, then pressed through a sieve, or use canned mushrooms, chopped and not pressed through a sieve.

Turkey Or Capon Medallions

Cut the breast of cold roast or pöeled turkey or capon into slices one-third an inch thick. With a sharp round cutter stamp rounds from these slices. With the trimmings and half a cup of whipped cream and other ingredients accordingly, prepare a chicken mousse. (See Chicken and Sweetbread Mousse.) Spread this in an agate pan to the depth of one-third an inch and let stand on ice to become firm. Dip a round cutter, a little larger than the one used for the rounds of chicken, in hot water and stamp out rounds from the mousse, brush these with half-set aspic jelly and set the rounds of plain chicken above. Serve these on lettuce hearts around a salad of asparagus heads or very choice, small, string beans.

Supreme Of Chicken, Lady Wilmer

To serve six truss three carefully cleaned spring chickens, fasten bacon over the breasts and cook by poeling (see Chapter II) in an earthen dish. When cold remove the breast with the first joint of the wing bones attached. Remove the skin and cut the flesh into two pieces, cutting down along the breast bone. This gives the two fillets or supremes with a bone attached (chicken cutlets). These cutlets might have been removed before cooking and then cooked, but they will be more juicy if cooked before removal. With the meat of the second joints (not all of it will be required) prepare a chicken mousse. Use the recipe for chicken or sweetbread mousse (page 279). Mold the mousse in a dome-shaped mold. When ready to serve unmold the mousse on a serving dish, set the supremes, coated with aspic, around and against the mousse, the points upward. Use half-set aspic to hold them in place. Sprinkle the top of the mousse and the spaces between the points of the supremes, alternately, with chopped truffles, pistachio nuts and pickled tongue.