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].
Lobster Mousse
Lobster Mousse may be prepared in the same way as [Chicken Mousse], substituting lobster meat for chicken.
Fish Timbales
- 1 cup raw fish
¼ cup almonds
1 teaspoon salt
few drops onion juice
few grains cayenne
1 cup whipped cream
4 egg whites
1 tablespoon lemon juice
Chop fish and press through a sieve; add onion juice, lemon juice, salt and pepper. When well mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth.
Fill buttered timbale molds with this mixture, set in pan of hot water, and bake ten to fifteen minutes. Serve hot with [Cucumber] or [Tomato Sauce], or cold, with [Mayonnaise Dressing].
Imperial Fish Timbales
- 1 cup cooked fish
2 tablespoons butter
2 tablespoons flour
¾ cup milk
3 egg yolks
1 teaspoon salt
few grains cayenne
1 tablespoon lemon juice
1 teaspoon parsley
3 egg whites
Melt butter; add flour, milk, seasonings and parsley; cook five minutes. Add fish, boil two minutes; add egg yolks. Cool. Fold in stiffly beaten whites. Fill molds with this mixture. Set in a pan of hot water and bake twenty minutes.