Chicken Mousse with Tongue in Aspic a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 6
Serve as a cold dish.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 299. The excerpt below is the record exactly as published.
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; AMERICAN COOK BOOK 203 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 table¬ spoons 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 Take chicken that has been cooked and left in the broth to get cold. Pick the breast of the chicken in small pieces; put the pieces together in an oblong shape, like a half egg, on a pie plate — one individual piece for each person; put on top of the chicken some aspic that is beginning to get cold, which will fasten each piece together. Stuff with pate de foie gras or mock pate. To one cup of the mock pate, or pate de foie gras, take three table¬ spoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, salt, and three tablespoons whipped cream. Mount this on top of the chicken; cut out from the aspic; put on a broiler and chaud- froid with the brown chaud-froid sauce; decorate all around with a wide strip of cream that has some gelatine, and a diamond of truffle in the centre. Arrange on a cold hominy foundation; decorate with roses cut from radishes and stuck into the foundation all around, and some chopped aspic. In the centre of the founda¬ tion serve a salad such as peas, string beans, macedonian, or apple salad; or, if it is served as a cold dish, serve with aurorian sauce. 204 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Mousse of Chicken in Tongue a la Bregitta Mousse de Poulet en Langue, a. la Bregitta Cut thin slices of cold boiled, smoked tongue. Put a tablespoon chicken mousse on each slice and roll — width about two and a half inches around. Put on a pan with pepper, salt, and some sherry, to cook in oven for about eight minutes — well covered. When done, leave until cold. When cold, glaze a ring mould with clear chicken aspic [see recipe: Chicken Aspic]; cut the tongue in slices about quarter inch thick; put one piece resting on top of another until it covers the bottom of the mould; fill with aspic the height of the tongue then fill with the second filling. Second Filling. Take half cup milk, five tablespoons dis¬ solved Cox’s gelatine, two tablespoons mayonnaise dressing, one tablespoon sherry, pepper and salt to taste. Stir all together until it begins to thicken; add two cups chicken mousse and tongue (cut in small dices); then, last, add three tablespoons whipped cream. Fill the mould and leave on ice until cold. When cold, dip in lukewarm water, turn out on a nice paper doily, and garnish all around with different colored chopped aspic and lettuce leaves. Serve with an aurorian sauce or mayonnaise dressing in the centre, as a cold dish for luncheon, dinner, or supper. Chicken ( Poulet ) a la Chaud-froid Grind cooked chicken through the machine once; measure it by the cup. To two cups of chicken take six tablespoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste, and half cup whipped cream. Take tablespoons of the mixture the size of a half egg and put on a platter; leave until cold. When cold, put on a broiler and glaze with the white chaud-froid sauce; decorate with a diamond of truffle in the centre, arrange on a foun¬ dation of aspic; garnish with roses of radishes and lettuce leaves. Chicken Mousse with Tongue in Aspic a la Ericsson Hammond Mousse de Poulet a la Langue, en Aspic, a la Ericsson Hammond Take small individual chicken moulds, or one large mould. Butter well with good butter. Cut boiled, smoked tongue in very thin slices; cut a piece in the shape of a wing and put in each form; put a little bill in the bird and also an eye made from lemon and truffle. Fill the mould with light chicken mousse [see recipe: Chicken Mousse]; close the mould; put in hot water and cook for about eight minutes — covered. Leave in the mould until cold, then dip in hot water and turn out. Glaze a ring mould with aspic; put in the bottom of the mould about half inch of aspic; then raise a bird upside down, one bird after the other until they are all in the form; cover with cold aspic that is beginning to settle; leave on ice until ready to serve. Dip the mould in luke¬ warm water; turn out on a nice paper doily; garnish with lettuce leaves and chopped aspic. Serve with any kind of salad
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Cook this with the app: pantry check, scaling, and the assistant.