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

Six eggs, five cups of chicken aspic flavored with tomato; two cups of mayonnaise dressing, six spoons of dissolved Cox’s gelatine, a quarter of a pound of Roquefort cheese, two green peppers, one cup of whipped cream, cayenne pepper and salt. How to Make It. First make a clear aspic. Put seven small individual chicken moulds on ice; glaze them with the aspic; make an eye from lemon and truffle and a bill from truffle, drip some aspic on the truffles. Fill the wing part of the bird with cream; press the yolks of the eggs through a fine strainer with the cheese; add to it three spoons of mayonnaise dressing, four spoons of gelatine, pepper, salt, and three spoons of whipped cream. Fill the forms, close them, and leave on ice until ready to use. Line a deep form with aspic large enough to hold the birds in a ring and put the chopped white of eggs mixed with the chopped green pepper on the bottom. Fill aspic the height of the eggs; leave stand until hard; with a small cutter make holes all around in the egg, a place for the birds to rest in. Dip the small forms in warm water, turn out and raise them in the mould; carefully fill the mould with aspic the height of the birds and leave stand until it is set. When ready to serve dip the form in warm water and turn out carefully so the birds stand up; cut the center out and fill with a pea salad. Garnish around the dish with lettuce and strips of green pepper. Hot and Cold Fish Dishes Cold Chaudfroid Salmon with Lobster a la Ericsson Hammond Chaudfroid de Saumon au Homard a la Ericsson Hammond Select a small salmon, size according to the number of people to be served. If such small salmon can not be obtainable in place of it get the tail part of the salmon, as many pounds as needed. Fillet the salmon by splitting it in halves lengthwise; cut it as close to the bone as possible; remove the bone from both halves; put the salmon on the table with the skin down; put a knife on the skin and slip it in between, pulling the skin toward you and in this way remove the skin from the meat. Butter a large baking pan; put the salmon on the pan, joining the two pieces together; cut it and form it in the shape of a salmon; the pieces cut away when forming it can be added in places needed so as to make it all even. Cut out the center of it, leaving room for the filling and also add this to the fish if needed, leaving a part uncut for the head and tail. This space for the filling ought to be at its greatest width about four inches and coming narrow toward the tail. Put a piece of butter on the fish, also sherry wine if such is at hand in the pan with some broth; sprinkle with pepper and salt; put it into a warm oven with a tight cover and cook it, time according to the size of the fish. Take it out and if the fish has in any way gotten uneven or shrunk during the time of cooking it can be cut and formed again; when cold chaudfroid it [see recipe Chaudfroid Sauce] then glaze with white aspic. Decorate, starting at the head, going toward the tail in the form of scale with half-moons of truffles larger at the head and small toward the tail; drip some aspic on the decoration and make a tail with finely chopped truffles also a wide band of it around the thick end of the fish forming a head.