Soak the gelatin in a half cupful of cold water, add the
chicken stock, bring to a boil, add a half teaspoonful of salt, a dash of
pepper, and the juice of half a lemon. Mix a part of this with the chicken.
Whip the cream, stir it into the chicken mixture, and fill it into the
tomatoes, making them smooth on top. When the tomatoes are very cold and
the aspic is cool, but not thick, baste just a little over the top, dust
thickly with chopped parsley and finely chopped almonds, and stand them in
a cold place for several hours. Arrange each tomato in a little nest of
lettuce leaves, and pass with them mayonnaise dressing. If these are made
well, they are the most sightly of the small cold dishes, and cost almost
nothing.
This, of course, will be served to twenty-four persons.
Tongue, sardines, lobster, crab meat or cold left-over meat may be
substituted for chicken.
GALANTINE OF CHICKEN
2 chickens
1/2 pound of boiled ham
1/4 pound of larding pork
1 can of mushrooms
2 teaspoonfuls of salt
1 egg
1 pound of lean veal
2 truffles
Salt and pepper
Singe the chickens, and remove the head and feet; place the chicken on the
table with the breast down. Take a small, sharp-pointed sabatier knife and
cut the skin from neck to rump right down the back bone. Carefully and
slowly run the knife between the bones and the flesh, keeping it always
close to the bone.
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