Cox's manual of gelatine cookery

1 gil! consommé 2 whites of eggs Few rings of truffles er aspic jelly (Recipe No. 8) D 8@ (Six to eight persons] 4+ oz i gill boiling water x pint cooked diced chicken 1 tablespoonful p&téd des foies gras 1 tablespoonfol sherry wine Yolks 2 eggs Whites 8 eggs > pint whipping cream > pint chicken stock Salt and pepper Celery and lettuca 39 [Pour to five peraens) i pint aspic j 19) 6 oza. cocked chicken 2 ozs. cooked ham 4 tablespoonfuls cream 2 tablespoonfuls white sance i lb. tomatoes Some rounda of pastry Salt Pepper Paprika ly (Recipe No. $8 (Four to five persons) 2 02. 1b. fresh mushrooms 2 oz@. butter 25 pinte milk Yolk of one egg x gill cream me whipped cream CHICKEN MOULD Put the chicken into a basin, add the foies gras and sherry wine. Beat the yolks in a saucepan, stir in the stock, add chicken mixture, and cook one minute. Cool, add the Gelatine dissolved in the boiling water, fold in the whipped cream and the whites of the eggs stiffly beaten. Pour into a wet mould, set on ice for 6 hours, turn out carefully, and decorate with celery and lettuce. CHICKEN CREAMS Cook the tomatoes until tender, then rub them through a sieve, add eight tablespoonfuls melted aspic, salt, pepper, and paprika to taste. Rinse some small fancy moulds with cold water, coat them thickly with aspic and tomato mixture, then leave till set. Chop chicken and ham finely, pound and rub through a sieve, add white sauce, a little salt and pepper, two tablespoonfuls melted aspic, and the cream slightly beaten. Fill into the prepared moulds, smooth evenly over, and leave until set. Turn out on the pastry and arrange on a pretty dish, CREAM OF FRESH MUSHROOM SOUP Peel the mushrooms and chop them, stems included, quite finely. Put the butter into a stewpan, and when hot add the chopped mushrooms and let them cook gently for 20 minutes. Warm the Gelatine in the milk until dissolved. Add to the mushrooms and cook for two or three minutes, then rub the mixture through a hair sieve. Return the soup to a saucepan, season to taste with salt and cayenne, and reheat. When at boiling point add the yolk of the egg and the cream whisked together.Serve very hot with a tablespoonful of whipped cream floating on each plate. Page 22 DARIOLES OF HADDOCK Mask some small dariole moulds with aspic jelly ; decorate them with truffles and the thin green skin of cucumber cut into shapes. Keep on ice or in a cool place until required. Dissolve the Gelatine in the hot water. Free the haddock from all bones and skin and chop it finely, seasoning to taste with salt and cayenne. Add the dissolved Gelatine to the whipped cream, then add the white sauce, the fish, and the lemon juice and mix thoroughly. Fill the prepared moulds with the mixture. Put a thin layer of aspic jelly on the top and put aside to set. When required turn each mould out on to a small paper case and decorate round the mould with chopped aspic jelly and strips of truffle. EGGS A LA SAN MALO Remove the shells and cut one end off the eggs, scoop out the yolks, put them in a basin, and add butter, anchovy, lemon juice, and pepper. Mix well and fill up the whites of the eggs. Coat them with liquid aspic, decorate with the parsley, re-coat with more aspic. Season the tomato slices with oil and vinegar and salt, lay them on a dish, put an egg on the top of each of them. Garnish with chopped parsley and aspic. HAM MOUSSE Line a wet mould with aspic and allow to set. Put the ham through a chopper, then rub it with the tomatoes through a sieve, add pepper and four tablespoonfuls liquid aspic, then fold in the whipped cream. Pour into the mould, cover with aspic, and set aside to cool. Turn out carefully and decorate with parsley. JELLIED CHICKEN