]Make a chicken stock as for chicken consomme, page 46.
L"se a knuckle of veal and as many quarts of water as you
have pounds of meat. Remove the breast of the fowl when it
is tender. Clarify the stock, and if it has not made a .jelly
firm enough to stand add a little gelatine, — a tablespoonful
of granulated gelatine to a quart of stock will perhaps be
more than enough, for the jelly must not be too hard, and the
jellied stock may need but verj^ little extra stiffness to make
it hold its shape when molded.
Ornament the bottom of a ring-mold with slices of the
white of hard-boiled egg cut into diamond-shaped pieces.
Lay the pieces, with thin strips of egg between them, in a
manner to imitate a wreath of leaves. A long pin will be
useful in arranging the pieces of egg. Put the mold in a
bowl of cracked ice, and with a spoon add a very little liquid
jelly, taking care not to use enough to float the pieces of egg.
AVhen it has set sufficiently to hold the decoration in place
add enough more jelly to make a laj'er a quarter of an inch
thick. AYhen the layer has stiffened, put in a layer of
chicken breast cut into inch lengths, so the jelly will not be
torn apart when being served, but place the pieces close to-
gether so they appear like large pieces. Add more jelly, let-
ting it rise a quarter of an inch above the chicken ; when that
has stiffened, add another layer of chicken and fill the mold
with jelly. Let the mold be level and have a smooth layer
of gelatine on top, so when unmolded it will stand firm and
even.
Fill the center of the ring with celery mayonnaise, or a
macedoine vegetable salad.
126 LUNCHEONS
ASPIC OF PAT^ DE FOIE GRAS
Make a chicken aspic as directed above. When a mold is
used which has projections on top, as in illustration, the jelly
must he made a little tinner than for a plain mold. Pour
into the mold a layer of jelly, let it stiffen, and then add a
layer of pate de foie gras and a little jelly to set it. Then
fill the mold with jelly. Care must be taken in unmolding
this form, for if held a moment too long in hot water the
points will fall off or lose shape.
CHICKEN MOUSSE
Put through a chopper cooked chicken, using the white
or the dark meat, or both. Grind it a second time, if neces-
sary, to make it very fine. If a meat-chopper is not at hand,
chop it by hand, pound it to free the meat from the fiber,
and rub it through a puree sieve.
Heat a cupful of chicken stock, pour it over the beaten
yolks of three eggs, add a teaspoonful each of salt and celery
salt, a dash of pepper and of paprika. Return it to the fire
and stir until it has thickened like a boiled custard ; add
two tablespoonfuls of granulated gelatine which has soaked
for an hour in a quarter cupful of cold chicken stock. When
the gelatine has dissolved, remove it from the fire and add
one and one half cupfuls of the fine chicken meat. When
the mixture begins to thicken stir it perfectly smooth and
fold in a half pint of cream whipped to a stiff froth. Turn
it into a brick mold. The cream must not be added until
the mixture begins to set, or the ingredients will settle into
layers.
Serve with lettuce or celery salad.
Nil. 107. CIIICKF.X .iSPIC.
"^
N(l. 108. .\SI'IC CIF r.VrE 1)E FdlE GRAS.
NO. 109. SLICED COLD MEATS.
GAME — SALADS — COLD SERVICE — CHEESE 127
LIVER LOAF OR COLD TIMBALE
Line a pint brick mold with thin slices of larding pork.
Pour in liver timbale mixture given on page 78. Pill the
mold to within a quarter of an inch of the top. Cover it with
slices of pork. Set it in a pan of water and cook in a slow
oven for one hour, or until firm to the touch.
Serve cold in slices with salad.
COLD SLICED MEATS ✪ Chicken Mousse
Luncheons
1902Page 47 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
]Make a chicken stock as for chicken consomme, page 46. L"se a knuckle of veal and as many quarts of water as you have pounds of meat. Remove the breast of the fowl when it is tender. Clarify the stock, and if it has not made a .jelly firm enough to stand add a little gelatine, - a tablespoonful of granulated gelatine to a quart of stock will perhaps be more than enough, for the jelly must not be too hard, and the jellied stock may need but verj^ little extra stiffness to make it hold its shape when molded.
Ornament the bottom of a ring-mold with slices of the white of hard-boiled egg cut into diamond-shaped pieces. Lay the pieces, with thin strips of egg between them, in a manner to imitate a wreath of leaves. A long pin will be useful in arranging the pieces of egg. Put the mold in a bowl of cracked ice, and with a spoon add a very little liquid jelly, taking care not to use enough to float the pieces of egg. When it has set sufficiently to hold the decoration in place add enough more jelly to make a laj'er a quarter of an inch thick. When the layer has stiffened, put in a layer of chicken breast cut into inch lengths, so the jelly will not be torn apart when being served, but place the pieces close together so they appear like large pieces. Add more jelly, letting it rise a quarter of an inch above the chicken ; when that has stiffened, add another layer of chicken and fill the mold with jelly. Let the mold be level and have a smooth layer of gelatine on top, so when unmolded it will stand firm and even.
Fill the center of the ring with celery mayonnaise, or a macedoine vegetable salad.
ASPIC OF PAT^ DE FOIE GRAS
Make a chicken aspic as directed above. When a mold is used which has projections on top, as in illustration, the jelly must he made a little tinner than for a plain mold. Pour into the mold a layer of jelly, let it stiffen, and then add a layer of pâté de foie gras and a little jelly to set it. Then fill the mold with jelly. Care must be taken in unmolding this form, for if held a moment too long in hot water the points will fall off or lose shape.
CHICKEN MOUSSE
Put through a chopper cooked chicken, using the white or the dark meat, or both. Grind it a second time, if necessary, to make it very fine. If a meat-chopper is not at hand, chop it by hand, pound it to free the meat from the fiber, and rub it through a puree sieve.
Heat a cupful of chicken stock, pour it over the beaten yolks of three eggs, add a teaspoonful each of salt and celery salt, a dash of pepper and of paprika. Return it to the fire and stir until it has thickened like a boiled custard ; add two tablespoonfuls of granulated gelatine which has soaked for an hour in a quarter cupful of cold chicken stock. When the gelatine has dissolved, remove it from the fire and add one and one half cupfuls of the fine chicken meat. When the mixture begins to thicken stir it perfectly smooth and fold in a half pint of cream whipped to a stiff froth. Turn it into a brick mold. The cream must not be added until the mixture begins to set, or the ingredients will settle into layers.
Serve with lettuce or celery salad.
[illustration: No. 107. Chicken aspic]
"^
[illustration: No. 108. Aspic of pâté de foie gras]
[illustration: No. 109. Sliced cold meats]
LIVER LOAF OR COLD TIMBALE
Line a pint brick mold with thin slices of larding pork. Pour in liver timbale mixture given on page 78. Pill the mold to within a quarter of an inch of the top. Cover it with slices of pork. Set it in a pan of water and cook in a slow oven for one hour, or until firm to the touch.
Serve cold in slices with salad.
COLD SLICED MEATS
Records on this page
Chicken MousseLiver Loaf or Cold Timbale