The Swedish, French, American cook book

Filling. To one and a half cups chicken mousse, one large cup chopped, cooked asparagus. Mix together; color with chopped parsley; cook in hot water — well covered — from twelve to fifteen minutes. Serve with hollandaise sauce as an entree for luncheon or dinner. Mousse of Chicken ( Mousse de Poulet) a la Brunow Take small individual charlotte moulds; line half of them with chicken mousse and the other half with chicken mousse that is tinted (with red and orange coloring) the shade of ham. Fill with the meat from the breast of chicken (that has been cooked in water with carrots, onions, sherry, pepper, salt, and left in the broth until cold with some strips of truffle in the filling); after filled, put two moulds of different shades together, and cook in hot water in oven — well covered — from six to eight minutes. Serve on a spinach foundation, with hollandaise sauce, as an entree. Chicken ( Poulet ) a la Russe Take the breast of a chicken; wash well; put in hot water with pepper, salt, onions, and carrots; let simmer slowly, with a tight cover, until well done; leave in the juice until cold. When ready, take out; remove the skin and bone; form in round pieces the shape of a half egg — all the same size; put on a buttered pan; cover with chicken mousse; decorate with a narrow strip of cooked, smoked tongue across and a strip of truffle on each side. Put in a pan with some sherry; cook in oven from eight to ten minutes — well covered. When done, serve on a decorated spinach foundation. Stick a toothpick paper frill in each. Entree for luncheon or dinner. Mock Partridge ( Fausse Perdrix ) Select young small chickens, clean and wash well; tie up well; put in a pan with some bacon and butter, pepper and salt; brown until golden brown. Then put in an earthen pot; make a gravy (in the pan the chicken has been braised in) with two tablespoons flour, three cups chicken broth, and one pint sour cream. Color the gravy with kitchen bouquet, and flavor with beef extract if at hand. Strain the gravy on top of the chicken in the iron pot, and add six small onions and a good-sized carrot — cut up in large pieces. Put a tight cover on the pot and let the chicken simmer slowly until well done. When done place on a platter, remove the string, and strain some of the gravy over. Serve with the salad, or as a joint with potatoes and vegetables. Chicken Mousse with Tongue a la Hammond Mousse de Poulet Langue, a la Hammond Take small individual chicken moulds or one large one; butter well. Cut boiled, smoked tongue in very thin slices; cut a piece and put in the shape of a wing on each form; put a little bill in the bird and make an eye from lemon and truffle. Fill mould with a nice light chicken mousse; close mould; put in hot water and cook for about eight minutes — covered. When done, turn out, arrange on a decorated hominy foundation, cut out with a small biscuit cutter that forms a little nest for each bird. Put the foot of the bird into the hole of the foundation so that the bird will stand. Raise the birds one after another. In the centre have macedoine of vege¬ tables. Serve with the langue sauce. Timbale of Chicken Mousse a la Honey-comb Mousse de Poulet en Timbales a la Gateau de Miel