The Swedish, French, American cook book

Make a nice rich chicken mousse. Peel some tomatoes cut in halves, scoop out, and fill with chicken mousse. Put on a buttered pan with some sherry, pepper, and salt and cook in oven about eight minutes — well covered; when done, leave to get cold. Then coat a ring mould with clear chicken aspic [see recipe: Chicken Aspic]; slice the tomato crosswise and put in the mould, one slice resting on top of another all around; then put some cold aspic the height of the chicken mousse and tomato; then reverse and coat the other way, another layer of tomato and chicken mousse until the mould is full. Fill with the aspic; leave on ice until cold; then dip in lukewarm water and turn out. Garnish with lettuce leaves and chopped aspic. Serve with salad in the centre or as a cold dish with aurorian sauce. Chicken ( Poulet ) a la Celestine Put small fluted individual moulds on ice, glaze with some nice clear chicken aspic; decorate with truffles and Spanish pepper alternately every other flute; decorate the mould with rings of truffle, Spanish pepper, and a diamond in the centre; glaze again with the aspic, then coat with cream. To one cup of cream take two tablespoons dissolved Cox’s gelatine; flavor with pepper, salt, and a little sherry, then the rest of the cream; add one cup of white breast of chicken (cut in small dices) and little truffles; fill the mould with the chicken; leave on ice. When ready to serve, dip in lukewarm water and turn out on a green mayonnaise foundation with aurorian sauce in the centre and lettuce leaves all around and chopped aspic. Serve as a complete salad for luncheon or dinner. Chicken in Aspic ( Aspic de Poulet ) a la Hildur Alexandra Glaze waldorf chop mould with aspic and decorate with truffles and Spanish pepper; line with cream; to one cup cream two tablespoons dissolved Cox's gelatine; fill with creamed chicken. To one cup cut-up chicken four tablespoons gelatine, two tablespoons milk, three tablespoons mayonnaise dressing, four tablespoons whipped cream. Stir milk and gelatine with one tablespoon sherry, pepper, and salt; add chicken mayonnaise dressing and whipped cream. When cold turn out and arrange on a foundation of aspic with string beans; garnish with lettuce leaves and chopped aspic all around. Serve as a cold dish with aurorian sauce in the centre or as a salad with mayonnaise dressing. Howto Make the Foundation. Put aspic in a pie plate; put in the string beans that have been cooked and cut in small slices across; cover with aspic as high as the plate. Used for foundation for different cold dishes. .Stuffed Chicken with Pate de Foie gras a la Chaud-froid Poulet farci de Pate de Foie gras a la Chaud-froid