Meat Dishes
Almond Chicken Mousse
To a cup of boiling water add two chicken bouillon cubes; when dissolved add the slightly beaten yolks of three eggs. Cook in a double…
Piquant Ham Mousse
Soften a tablespoonful of gelatin in a quarter of a cup of cold water and dissolve in a half cup of boiling water, add a teaspoonful of…
Cold Sliced Meat in Aspic
Heat a cup and a half of canned bouillon. Soften one tablespoonful of granulated gelatin in a quarter of a cup of cold water, dissolve in…
Beef and Tomato Loaf
Soften one tablespoonful of granulated gelatin in a half cup of cold water. Heat three quarters of a cup of canned tomatoes, seasoned…
Veal Croquettes
To a cup of minced veal or chicken, add a cup of fine breadcrumbs, moisten with a cup of hot water in which have been dissolved a chicken…