Mushroom Salad with Medallions of Chicken.
Bone a chicken, fill with forcemeat, and cook until tender in stock; then press between two dishes until cold. Cut in slices and stamp in rounds. Stamp out an equal number of rounds from cooked tongue. Spread these with "green butter" (see [Green-Butter Sandwiches]) and place the rounds of chicken evenly on the tops. Coat these with white chaud-froid sauce and decorate in some design with truffles, ham or tongue. When the sauce has set, brush over the medallions with aspic jelly, cold but not set. When thoroughly cold stamp out with a round cutter. Drain and dry a can of white button mushrooms; toss them about in cold aspic until they are well coated. When the jelly has become fixed about them, pile high in the centre of a serving-dish; arrange the medallions about them, resting on delicate leaves of lettuce. Serve mayonnaise or tartare sauce with the salad. Sweetbreads may be substituted for the chicken, and fresh mushrooms for the canned.
Mousse=de=Poulet Salad.
Scald one cup of milk, cream or well-reduced chicken stock (the last is preferable); beat the yolks of three eggs slightly, add one-fourth a teaspoonful, each, of common salt and celery salt, and a dash of paprica, and cook as a boiled custard. Remove from the fire and add one-fourth a package of gelatine (one tablespoonful of granulated gelatine), softened in one-fourth a cup of chicken liquor or water. Strain over half a cup of cooked chicken (white meat), chopped and pounded in a mortar and passed through a sieve. Stir over ice water until the mixture is perfectly smooth and begins to set, then fold into it one cup of whipped cream. Turn into a ring mould, and, when chilled and well set, turn on to a bed of lettuce and fill in the centre with equal parts of celery and English walnuts, blanched, sliced and mixed with a French dressing.
The half-cup of chicken, well pressed down, should weigh four ounces. The chicken broth should be strong and well flavored. Either one cup of whipped cream, or one cup of cream, whipped, may be used. The latter gives a firmer mousse, more pronounced in flavor; the former, a mousse of a lighter and more delicate consistency, and one more delicate in flavor.
Mousse=de=Poulet, No. 2.
Mould the mousse in small cups; turn out on to a slice of chilled tomato resting upon a lettuce leaf; garnish with mayonnaise dressing, decorating both the tomato and the mousse.
Mousse=de=Poulet, No. 3.
Mould the mousse in a ring mould and fill in the centre with equal parts of cucumber or asparagus tips and diced sweetbread; marinate the sweetbread with French dressing, and drain thoroughly before mixing with the cucumber or asparagus. Garnish with mayonnaise dressing.