Cover the gelatin with a half cupful of cold water
to soak for a half hour. Add the seasonings to the stock or bouillon, bring
to a boil, add the gelatin, and if not clear, clarify with the white of an
egg. Add the juice of a lemon and strain. Take small oblong china or tin
molds, garnish the bottoms with fancy bits of good red pepper and chopped
truffles, baste over a little of the hot aspic, and let them stand until
very cold. Cool the remaining aspic, but do not allow it to become solid.
Put on top of each mold a half breast of chicken, dust with salt and
pepper, pour over the cold aspic and stand them aside over night. At
serving time dip the molds quickly into hot water, turn out the cutlets,
dish them on luncheon plates, and garnish with hearts of lettuce. Pass
mayonnaise dressing.
This will make eight molds and serve eight persons. Use the dark meat for
fricassee or stew of chicken.
TOMATOES a l'ALGERIENNE
The white meat of one chicken
24 perfect tomatoes
1/4 box of gelatin
1/2 pint of chicken stock
1/2 pint of cream
1 teaspoonful of anchovy paste
3 heads of fine lettuce
1/2 pint of mayonnaise
Peel the tomatoes, cut off the stem end and scoop out the hard portion and
the seeds; put the tomatoes on the ice. Put the meat of the chicken through
the meat grinder, season it with the anchovy paste, if you have it, and
salt and pepper.
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