A quick and satisfactory aspic is made by dissolving three tablespoons Liebig’s beef extract in one quart boiling water, seasoning well with lemon juice, onion juice, sherry wine, salt and pepper. Clear; add two tablespoons dissolved gelatine, and use the same as Aspic Jelly.
Chicken Soufflé
- 1½ cups chicken
½ cup mushrooms
2 tablespoons butter
4 tablespoons flour
½ cup bread crumbs
3 egg yolks
½ cup chicken stock
½ cup cream
salt and cayenne
1 teaspoon parsley
3 egg whites
¼ cup sherry
Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg yolks and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes. Serve immediately with or without [Mushroom Sauce].
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