The molds may be garnished with mushrooms, or chopped truffles, or peas. Stand them in a pan of hot water, cover with oiled paper and cook in the oven, small molds twenty-five minutes, a large mold thirty-five. Serve hot, with cream mushroom sauce.
This quantity in small molds should serve twelve people; in a large mold, ten.
CREAM MUSHROOM SAUCE
1 can of mushrooms
2 level tablespoonfuls of butter
1/2 pint of milk
2 level tablespoonfuls of flour
1/2 teaspoonful of salt
1 saltspoonful of pepper
Rub the butter and flour together, and add the milk, stir until boiling, add the seasoning, and the mushrooms, cut into halves. When hot it is ready to use.
COLD DISHES
POULET EN BELLEVUE
1/2 box of gelatin
1 pint of chicken stock
1 bay leaf
1 onion
The white meat of two chickens
Salt and pepper