Put all the bones in the soup kettle, add a sliced onion, a bay leaf, and sufficient cold water to come just to the top of the bones. Bring to boiling point, and put in the "galantine," as the chicken roll is called. Cover the kettle, and boil continuously for four hours. When done, slightly cool, remove the cloth, and stand it away until perfectly cold. Strain the water, which should measure two quarts; add to it a box of gelatin that has been soaked in a cupful of water for an hour. Bring this to boiling point, season it with salt and pepper, add the juice of a lemon and the whites of two eggs, slightly beaten. Boil five minutes, and strain through two thicknesses of cheese cloth. Select a long round pudding mold, or a regular boned chicken mold, something like a large melon mold; baste the mold inside with this liquid jelly, decorate it in patterns or unconventional designs, using green and red pepper, the hard boiled white of egg and peas. Allow the remaining jelly to cool, but not stiffen. After you finish the decorations, baste them carefully with, cold gelatin and stand the mold on ice. Then put in a little more cold jelly, until you have a good base upon which to rest the "galantine." Put it in, breast side down, and pour over the remaining gelatin. Stand in a cold place for twenty-four hours. When ready to serve, wipe the mold with a warm cloth, and turn the "galantine" on to a long platter. Garnish the platter with hearts of lettuce. To serve, cut the "galantine" in the thinnest possible slices, and serve it with a salad, either celery, or mixed vegetables, or plain lettuce; or it may be served with a sauce tartar or plain mayonnaise dressing. This is one of the most elegant of cold dishes, and will serve twenty-five persons.
CHICKEN MOUSSE
1 pint of cooked chopped chicken
1/2 pint of milk
2 level tablespoonfuls of butter
1 teaspoonful of salt
1 level tablespoonful of flour
1 tablespoonful of granulated gelatin
1 saltspoonful of white pepper
1/2 pint of cream
Rub the butter and the flour together over the fire, add the milk, stir until boiling, and add the gelatin that has been soaked in a couple of tablespoonfuls of cold water for fifteen minutes. Add the salt, pepper and chicken, mix thoroughly and stand it aside to cool. Beat the cream to a stiff froth. Make a half cupful of mayonnaise from the yolk of one egg and eight tablespoonfuls of olive oil; stir the cream gradually into the mayonnaise and then add it carefully to the cold chicken mixture. Turn it into an ordinary melon pudding mold, cover closely and stand it in a bucket of cracked ice and salt. It is wise to bind the cover seam to keep out the salt water. When slightly frozen, which will take about two hours, remove the lid, turn out the mousse, cover the top with first a ring of hard boiled whites, chopped fine, then a ring of finely chopped parsley, inside this a ring of the yolks of the eggs pressed through a sieve, and right in the centre a sprig of curly parsley. Send at once to the table. Lobster, crab flakes and cold roasted game may be used according to this recipe.
This will serve eight persons at a reception. At a luncheon only six persons.
PATE-DE-FOIE-GRAS IN ASPIC
1 box of granulated gelatin
1 teaspoonful of beef extract
1 small onion
1 bay leaf
1 blade of mace
1 truffle
1 carrot
1 green pepper
1 red pepper
1 lemon
1 tureen of foie-gras
Cover the gelatin with a half cupful of cold water to soak for a half hour. Put all the vegetables and seasoning in one quart of cold water, bring to boiling point, simmer gently twenty minutes, add the beef extract, one teaspoonful of salt and a saltspoonful of black pepper. Add the gelatin, stir until the gelatin is dissolved, and strain. Add the juice of the lemon and the whites of two eggs, slightly beaten. Bring to boiling point, boil rapidly for five minutes, and strain through two thicknesses of cheese cloth. Cut the peppers into fancy shapes. Chop the truffle fine. Select a dozen dariole molds, moisten them in cold water, baste them with the aspic, and, when cold, garnish the bottoms handsomely with a pepper and truffle. Put in another layer of aspic, which must be cold, but not thick; on top of this place a slice of pate-de-foie-gras, cover them carefully with the aspic, filling the mold to the top. Stand these away over night. Serve on crisp lettuce leaves, and pass with them a mayonnaise. These are the handsomest of all the cold aspic dishes.
A single large mold may be used for ball suppers or large receptions. To serve, cut it into slices, and pass mayonnaise of celery.
This will serve twelve persons.