The Swedish, French, American cook book

[See recipe: Chicken Mousse.] Butter charlotte moulds and decorate with a branch of truffle; fill one half of the mould with chicken mousse. Mix half cup chicken mousse with half cup tongue and one tablespoon sherry, and fill the other half. Put two moulds together; put in hot water; cook in oven — covered — from six to eight minutes; turn out on a paper doily. Serve with a truffle or hollandaise sauce. Stuffed Chicken ( Poulet farci) a l’Ambassadrice Wash and clean chicken and cut breast off; cut away breast bone; stuff with the regular bread stuffing for chicken. Then tie up nice and plump; put a buttered paper on top of the chicken where the white meat is cut away; put in a roasting pan with some water, pepper, and salt; roast until well done, nice and brown. Then take out and stuff with chicken mousse. Make chicken mousse from the breast that is cut away from the chicken. Mount that on top of the chicken; color part of the mousse with a light orange coloring, then decorate with strips meeting in the centre of the breast and going toward each side, waving the mousse through a fancy paper tube; and in between each row of the mousse put a strip of chopped truffles. Put a cover over the pan with some water; put on top of stove to cook from ten to twelve minutes. When done, place on a platter; remove the string; garnish with parsley. Serve with a nice brown mushroom sauce all around, as an entree for luncheon or dinner. Quenelles of Chicken ( Quenelles de Poulet) a la Hollandaise [See recipe: Chicken Mousse.] Drop one tablespoonful at a time of the chicken mousse into hot chicken broth and simmer for six minutes; when done, put on a broiler and glaze with a hot brown glaze. Serve on a decorated foundation of hominy with truffle or hollandaise sauce in the centre. Chicken Mousse (Mousse de Poulet) a la Waldorf Butter waldorf moulds well and decorate with very fine strips of Spanish pepper around the mould, and in the centre a daisy of truffle. Fill with chicken mousse. [See recipe: Chicken Mousse]. Put in a pan with some hot water and cook from six to eight minutes — well covered. When done, turn out and serve on a foundation of hot spinach with a hollandaise or a poulette sauce in the centre. Put a fancy paper frill on each cutlet. Chicken Mousse with Olives a la Dana Mousse de Poulet aux Olives, a la Dana Select two large olives for each person; remove the pits carefully so as not to break the olive — cutting the meat in a thin slice beginning at one end and going to the other, all around, leaving all the meat of the olive in one strip. Make a very nice chicken mousse, put in a paper bag, and fill the olives. Cut out some well-cooked creamy cold hominy with an oblong cutter; spread the hominy heavily with the mousse of chicken. Put the stuffed olives on a bias on the spread pieces of hominy; decorate around with the mousse that has been tinted with orange coloring, and encircle the olives with a thin strip of chicken mousse. Put on a buttered pan in oven to cook from eight to ten minutes — well covered. Serve with the sauce d’olives for luncheon. Chicken Mousse with Asparagus a la Pompadour Mousse de Poulet aux Asperges, a la Pompadour Butter a ring mould; line with green cooked asparagus, then fill with an asparagus mousse.