CHICKEN MOUSSE
Put through a chopper cooked chicken, using the white or the dark meat, or both. Grind it a second time, if necessary, to make it very fine. If a meat-chopper is not at hand, chop it by hand, pound it to free the meat from the fiber, and rub it through a purée sieve.
Heat a cupful of chicken stock, pour it over the beaten yolks of three eggs, add a teaspoonful each of salt and celery salt, a dash of pepper and of paprika. Return it to the fire and stir until it has thickened like a boiled custard; add two tablespoonfuls of granulated gelatine which has soaked for an hour in a quarter cupful of cold chicken stock. When the gelatine has dissolved, remove it from the fire and add one and one half cupfuls of the fine chicken meat. When the mixture begins to thicken stir it perfectly smooth and fold in a half pint of cream whipped to a stiff froth. Turn it into a brick mold. The cream must not be added until the mixture begins to set, or the ingredients will settle into layers.
Serve with lettuce or celery salad.
LIVER LOAF OR COLD TIMBALE
Line a pint brick mold with thin slices of larding pork. Pour in liver timbale mixture given on page [78]. Fill the mold to within a quarter of an inch of the top. Cover it with slices of pork. Set it in a pan of water and cook in a slow oven for one hour, or until firm to the touch.
Serve cold in slices with salad.
NO. 109. SLICED COLD MEATS.