Boil the bread and milk, stirring constantly; when this is cold, add
the salt, pepper and four tablespoonfuls of cream; work it gradually into
the chicken meat. This must be a perfectly smooth paste. Add the unbeaten
whites of two eggs; when they are thoroughly incorporated, fold in the well
beaten whites of the three eggs. Put at once into an oiled Charlotte mold
or into small timbale molds.
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
Remove the white meat carefully from two boiled chickens; split the breasts
into halves, long ways.
Pages:
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89