Mrs. Ericsson Hammond's salad appetizer cook book...

How to Make It. Slice the onions thin, put them in a frying pan with three tablespoons of baking fat and cook them until they are done but not brown. Take out the onions and put the chicken and calf’s liver that have been sliced thin in the pan with about three tablespoons of stock, or water if stock is not at hand, and let cook with a tight cover from three to five minutes on a slow fire. Turn the livers and let it cook again for about the same time, then put it through the meat chopper twice with the onions and the juice from the pan; press it through a very fine strainer and put it on a saucepan on ice; stir it, then add the dissolved gelatine, pepper and salt and sherry if at hand and the rest of the baking fat. When it commences to thicken add the whipped cream. Fill the mould that has been glazed with aspic and decorate it with a wreath of forget-me-nots or lilies of the valley from cooked white of eggs and little green leaves. Glaze again before filling it so as not to disturb the decoration. Leave on ice until ready to serve. Dip in warm water and turn out on a bed of lettuce, then garnish with chopped aspic around. Aurorian sauce or mayonnaise dressing in the center of this is a complete salad. Cold Sauces The following cold sauces are used for salads, appetizers, meats, fish, and egg dishes. Mayonnaise Dressing Assaisonnement de Mayonnaise Put two yolks of eggs in an enamel bowl on cracked ice. Add a teaspoon of salt, a teaspoon of mustard, cayenne pepper, and a teaspoonful of whipped cream. Put to one cup of Mazola oil the juice of one lemon and with a whisk begin stirring the dressing very rapidly, adding the oil and lemon juice slowly at the beginning. When it begins to thicken, add gradually a little whipped cream. This dressing ought to be stirred very fast as the faster it is stirred the smoother it becomes. Do not allow it to get too thin nor too thick. Keep the same thickness from the beginning until it is finished. If it gets too thick add some more whipped cream and some more lemon if needed, and if it starts to get thin, add some more oil; season to taste with more pepper and salt. Two yolks take about two cups of oil. Leave on the ice until ready to use. Aurorian Sauce] Sauce d’Aurore Make a mayonnaise dressing [see above recipe]. Put a table¬ spoon of butter in a small saucepan; stir it to a cream, add three yolks, one at a time, mixing it well with the butter between each addition; add the juice of a half lemon, pinch of cayenne pepper, and a saltspoonful of salt. Put the saucepan on top of a boiling tea kettle over the fire; add a half cup of boiling hot water; beat it very rapidly until it thickens. If this sauce is cooked too long it will become thin and curdle. When it commences to thicken, take it off immediately and leave it get cold. Mix the above mayonnaise to this sauce when it is cold. This is a beautiful light sauce used a lot in place of mayonnaise dressing. Russian Mayonnaise Dressing Assaisonnement de Mayonnaise russe Make a cup of thick mayonnaise dressing, add to it a tablespoon of chili sauce, a pinch of chili powder, three spoons of thick, heavy whipped cream, and color it pink with a trifle of the fruit coloring. This sauce is used for different cold egg and fish dishes and salads.