Salads, Sandwiches and Chafing-Dish Dainties

Salads, sandwiches and chafing-dish dainties from the Boston Cooking-School's magazine editor, with fifty photographed dishes.

Home › Salad Dressings › Mousse-de-Poulet, No. 3

Mousse-de-Poulet, No. 3

Mould the mousse in a ring mould and fill in the centre with equal parts of cucumber or asparagus tips and diced sweetbread; marinate the sweetbread with French dressing, and drain thoroughly before mixing with the cucumber or asparagus.

Garnish with mayonnaise dressing.

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