Boston Cooking-School cook book

1 cup hot Chicken Stock (p. 151) 1 tablespoon cold water 3 egg yolks, slightly beaten V% cup cooked chicken (white meat) VY teaspoon salt ¥ cup blanched almonds 4 teaspoon paprika 1 cup heavy cream, beaten until 1 tablespoon granulated gelatine, stiff soaked in Few grains cayenne Add salt and paprika to egg yolks. Pour stock over gradually. Cook over hot water until mixture thickens and add gelatine. When gelatine dissolves, strain and add to chicken and almonds, finely chopped, pounded, and forced through a sieve, Season highly with salt and cayenne. Set pan in ice water and stir until mixture begins to thicken; then fold in cream. Turn into mold and chill. Serves 6. 422 THE BOSTON COOKING-SCHOOL COOK BOOK COLD CHICKEN TIMBALES 14 tablespoon granulated 1 cup chopped, cooked chicken gelatine, soaked in 1 cup cream, beaten until stiff 1% tablespoons cold water Cayenne 34 cup Chicken Stock (p. 151) Lettuce Dissolve soaked gelatine in Chicken Stock. Add chopped chicken, stir until mixture begins to thicken, and add cream. Season with cayenne and, if desired, cooking sherry. Mold, chill, and serve on lettuce. Serves 6. SPRING MOUSSE 34 cup cold, cooked chicken or veal Salt 1 cup heavy cream Cayenne ¥% tablespoon granulated gelatine, Horse-radish powder soaked in Aspic (p. 425) or Lemon Jelly 3 tablespoons Chicken Stock (p. 151) (p. 558) Lettuce Pound meat in mortar, adding gradually 4gcupcream. Dissolve gelatine over hot water and add to chicken with remaining cream and seasonings. Pour jelly into molds 14 inch deep. When firm, fill molds with meat mixture. Chill. Unmold, and serve on lettuce. Reduce sugar in lemon jelly. Serves 6. LENOX CHICKEN 1 tablespoon granulated gelatine 1 teaspoon mustard 34 cup hot Chicken Stock (p. 151) 44 teaspoon pepper 34 cup cream 2 tablespoons lemon juice 114 cups cooked chicken, diced 1 tablespoon vinegar ¥% tablespoon granulated gelatine Y cup hot cream 2 tablespoons cold water 1% tablespoons butter 2 egg yolks, slightly beaten 2 egg whites, beaten stiff 1 teaspoon salt 4 cup cream 1% teaspoons sugar 2 cups finely chopped celery Dissolve 1 tablespoon gelatine in Chicken Stock and strain. When mixture begins to thicken, beat until frothy and add 34 cup cream, beaten until stiff, and chicken dice. Season with salt and pepper, turn into individual molds, and chill. Soak remaining gelatine in cold water, dissolve by standing over hot water, then strain. Add salt, sugar, mustard, lemon juice, vinegar, and hot cream to egg yolks. Cook over hot water until mixture thickens, COLD ENTREES 423 add butter and strained gelatine. Add mixture, gradually, to egg whites. When cool, fold in cream, beaten until stiff, and celery. Remove chicken from mold, surround with sauce, and garnish with celery tips. Serves 8 to 12. @ CRABS RAVIGOTE 2 cups crab meat | Vg teaspoon finely chopped 1 teaspoon salt parsley 1% teaspoon cayenne 1 hard-cooked egg, finely 1 teaspoon prepared mustard chopped 1 tablespoon olive oil 3 tablespoons vinegar Season crab meat with remaining ingredients, mix thoroughly, and arrange in 6 scallop shells; spread evenly with Ravigéte Mayonnaise (p. 491), and garnish with fillets of anchovies, arranged lattice fashion. Serves 6. COLD HAM MOUSSE, EPICUREAN SAUCE 1 tablespoon granulated gelatine, soaked in 1 teaspoon mixed mustard 1 tablespoon cold water Few grains cayenne 4 cup boiling water Vg cup heavy cream 2 cups chopped, cold, boiled ham Epicurean Sauce (p. 206) Dissolve gelatine in boiling’ water and add to ham, which has been pounded in a mortar. Season with mustard and cayenne, add cream beaten until stiff, and turn into mold, first dipped in cold water. Chill, remove from mold, garnish with parsley, and serve with sauce. Serves 6. MACKEREL EN MAYONNAISE 2 medium-sized mackerel, cleaned 1 teaspoon peppercorns 14 cup water 1 teaspoon salt