The various [mousse] recipes which I gave for trout (Nos. [813] and [815]) may be applied to cold fillets of fowl. In this case, the latter may be coated with some kind of chaud-froid sauce, or simply glazed with jelly, and soberly decorated.
These [mousses] constitute excellent dishes for suppers, and from a very long list of them I may quote:—
- Mousse de jambon au blanc de poulet.
- Mousse de foie gras au blanc de poulet.
- Mousse de langue au blanc de poulet.
- Mousse de tomates au blanc de poulet.
- Mousse d’écrevisses au blanc de poulet.
- Mousse d’airelles ou de canneberges au blanc de poulet.
- Mousse de physalis au blanc de poulet.
[1712—MAYONNAISE DE VOLAILLE]
Garnish the bottom of a salad-bowl with [ciseled] lettuce, arranging it in the shape of a dome. Season with a little salt and a few drops of vinegar. Upon this salad arrange the cold collops of boiled or roast fowl, carefully cleared of all skin.
Cover with mayonnaise sauce; smooth the latter and decorate with capers; small stoned olives; anchovy fillets; quartered hard-boiled eggs; small quartered or whole lettuce hearts.
Arrange these decorating constituents according to fancy, as no hard and fast rule can be given.
When about to serve, mix as for a salad.
[1713—CHICKEN SALAD]
This dish consists of the same ingredients as the preceding one, except for the mayonnaise, which is replaced by an ordinary seasoning added just before mixing and serving.