The Swedish, French, American cook book

Take charlotte moulds; glaze with chicken aspic and decorate with truffles; coat with cream. To one cup of cream two table¬ spoons dissolved Cox’s gelatine, pepper and salt. Put a cooked chicken liver in each mould; cover with some of the cream; leave on ice until ready to serve. Dip in warm water and turn out on a foundation of aspic of asparagus with aurorian sauce in the centre. Garnish with lettuce leaves. Serve as a cold dish. Mousse of Chicken Livers a l’Aurore Mousse de Foie de Poulet a VAurore Take ten chicken livers free from gall; wash well; put in a pan with sherry, pepper, salt, and some onion juice; cook until well done. When done, put on a board and chop fine; take one and a half cups chicken mousse; add the chicken livers to the mousse; flavor with sherry; color with kitchen bouquet and red coloring to make them the shade of liver. Butter little ring moulds; deco¬ rate with strips of truffle and cooked white of egg; fill the rings with the mousse of liver; put in hot water and cook in oven from six to eight minutes — well covered. Leave in the moulds until cold, then dip in warm water and turn out. Wash and wipe the moulds well; put on ice; glaze with aspic; return the mousse to its place; drip aspic all around. When ready to serve, dip in lukewarm water, turn out on a foundation of aspic of peas and serve with aurorian sauce in the centre. Garnish with leaves of lettuce. Souffle of Chicken Livers in Aspic a la Ericsson Hammond Foie de Poulet souffle, en Aspic, a la Ericsson Hammond Make a rich chicken mousse. Put seven or eight chicken livers in a frying pan with butter, sherry, pepper, salt, and a squeeze of onion; cook on stove — tightly covered — from eight to ten minutes, until done. Press through a fine strainer. Put table¬ spoons of water into the pan the liver has cooked in; shake over the fire; add the sauce from the pan to the liver. To three-quarters of a cup of liver take one and a half cups chicken mousse; mix well in a saucepan on ice; flavor with sherry, pepper, salt. Take double charlotte moulds, butter well, decorate half of them with branches of truffles, daisies, or any design wanted; line all the moulds with chicken mousse, then fill with the liver mousse. Put moulds to¬ gether; cook in hot water in oven — well covered — from six to eight minutes; leave until cold. Dip in hot water and turn out; cut in slices across. Put a ring mould on ice; glaze heavily with aspic, line the bottom of the mould with the slices — one resting on top of another; cover with aspic the height of the decoration, then fill with the second filling. Second Filling. Cut the rest of the mousse in small dices. Put in a saucepan half cup milk, six tablespoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt; stir on ice until it begins to thicken, then add the mousse, and, last, half cup whipped cream. Fill the mould; cover with aspic; leave on ice until ready to serve. Dip in warm water; turn out on a paper doily with aurorian sauce in the centre. Garnish with lettuce leaves and chopped aspic around. Serve as a cold dish, or with the salad. TURKEY ( Dindon ) Stuffed Roast Turkey with Mushrooms Dindon farci et rdti, aux Champignons