The 1918 Fanny Farmer Cookbook

depth of cup, cover, put on back of range, and steam until custard is firm. Beat whites

slightly,

add few grains salt, and cook as yolks. Cool, turn from cups, cut in thin slices, then in desired

shapes.

Stuffing for Chicken in Aspic

Chop finely breast and meat from second joints of an uncooked chicken, or one pound of

uncooked lean veal. Add one−half cup cracker crumbs, hot stock to moisten, salt, pepper,

celery salt, cayenne, lemon juice, and one egg slightly beaten. In stuffing boned chicken, stuff

body, legs, and wings, being careful that too much stuffing is not used, as an allowance must

made for the swelling of cracker crumbs.

Spring Mousse

Chop three−fourths cup cold cooked chicken or veal, and pound in a mortar. Add gradually

one−half cup heavy cream, and force mixture through purée strainer. Add one−half

tablespoon

granulated gelatine dissolved in three tablespoons White Stock. Add another one−half cup

heavy cream and season with salt, cayenne, and horseradish powder. Pour jelly into small

moulds one−third inch deep, using lemon Sauterne, or aspic. When firm, fill moulds with veal

mixture and set aside to chill. Remove from moulds and serve on lettuce leaves.

Chaud−froid of Eggs

Cut six "hard−boiled" eggs in halves lengthwise and remove yolks. Mix one−third cup cold

cooked chicken finely chopped, two tablespoons cold cooked ham finely chopped, two

tablespoons chopped raw mushroom caps, one−half tablespoon chopped truffles, and yolks of

four of the eggs rubbed through a sieve. Moisten with Spanish Sauce and refill whites with

mixture. Mask eggs with Spanish Sauce, garnish with truffles, cut in fancy shapes, and brush

over with aspic. Arrange on serving dish and garnish with cress.

Spanish Sauce. Cook one and one−half cups canned tomatoes fifteen minutes with

one−fourth onion, sprig of parsley, bit of bay leaf, six cloves, one−third teaspoon salt, one

fourth

teaspoon paprika, and a few grains cayenne; then rub through a sieve. Beat yolks three eggs

slightly, and add, gradually, three tablespoons olive oil. Combine mixtures and cook over hot

water, stirring constantly. Add one tablespoon granulated gelatine soaked in three−fourths

tablespoon each tarragon vinegar and cold water. Strain, and cool.

Chapter XXII − ENTRÉES

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