Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Chicken Timbales

• 2 cups raw chicken meat
  ¼ cup bread crumbs—soft
  1 cup beaten cream
  ½ teaspoon salt
  few grains cayenne
  4 egg whites beaten until stiff

Chop meat and press through sieve; add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with [Hollandaise Sauce] or Parmesan Sauce.

Chicken Mousse

• 1 cup chicken stock
  ½ teaspoon salt
  paprika and celery salt
  1 cup cold cooked chicken
  2 teaspoons granulated gelatine
  2 tablespoons cold water
  1 cup beaten cream
  1 tablespoon chopped olives
  2 egg whites

Heat chicken stock; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites; pour into buttered molds and chill for two or three hours. Serve as a salad with [Mayonnaise].