The Swedish, French, American cook book

Take cooked cold chicken and put through machine once. Add to each cup of chicken two tablespoons cold cream sauce and yolks and whites of two eggs; flavor with wine, pepper, and salt. Butter ramequin cups, stir the cream sauce to the chicken, then the yolks, sherry, pepper, and salt; beat the whites to a stiff froth and add them; fill the cases and put in oven in hot water and cook from ten to twelve minutes — uncovered. Serve hot with a sauterne sauce. Minced Chicken in Border of Rice a la Reine Poulet émincé et bordé de Riz, a la Reine Put one cup of rice on stove with three cups water and let simmer from fifteen to twenty minutes; then add one cup boiling milk, a piece of butter, and some salt; let simmer for another five to ten minutes; put in a large fancy mould or a large pie plate, all around the edge of the mould; let stand until it gets cold. Then prepare cooked chicken in mince by putting it through the machine once or chop it very fine. Put two cups of minced chicken in a sauce¬ pan with half cup cream, one tablespoon butter, two tablespoons cream sauce, pepper, salt, and some sherry. When this is hot and ready to serve, put the dish of rice in hot water for about ten minutes (be careful not to let it boil), just to get hot through. Turn out on a hot platter; serve with the chicken mince in the centre; garnish with parsley around and quarters of hard-boiled eggs. Rissoles of Chicken ( Rissoles de Poulet ) a la Gilbert Ledly Have ready chicken mousse that is flavored with pate de foie gras and sherry. Cut thin slices of bread. Put about three-quarters inch thickness of mousse between each slice; cut in dia¬ mond shapes; dip in batter of flour, milk, and eggs; fry in hot fat. Serve in a crown style — one piece on top of another with green peas in the centre and a white truffle sauce at the side, in a sauceboat. Entree for dinner or luncheon. Chicken Mousse with Livers a la Pompadour Mousse de Poulet aux Foies, a la Pompadour To each breast of a large chicken take whites of two eggs, pass through machine five or six times; press through a sieve; put in a saucepan on ice; stir until it gets cold. Mix milk and cream. Put the milk and cream in gradually to the mousse, beating it all the time. When about half of milk and cream has been added, add cayenne pepper, salt, some sherry, then add cream and milk; try in hot water on the stove; add cream and milk until of the right consistence. To two cups of chicken mousse take five or six nice chicken livers that have been cooked in sherry, pepper, and salt, and left until cold; cut in small dices; add to the chicken mousse. Fill a ring mould that has been buttered and decorated with chicken mousse that has been colored with chopped parsley, strips Pompadour style, and in between each with strips of un¬ colored mousse. Fill the mould, put in hot water, simmer slowly — covered — from eight to fourteen minutes in a not-too-hot oven. When done, turn out on a nice paper doily on a platter, and garnish with parsley. Serve with a hollandaise sauce in the centre as an entree for luncheon or dinner. Chicken”; Mousse ( Mousse de Poulet ) a la Richelieu