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Truffles (Pieces cooked chicken shaped)

6 pieces cooked chicken, shaped in form of cutlets Make a sauce of butter, flour, and stock; add egg yolk diluted with cream, lemon juice, salt and pepper; then add dissolved gelatine. Dip chicken in sauce which has been allowed to cool. When chicken has cooled, garnish upper side with truffles cut in shapes. Brush over with aspic jelly mixture, and chill. Arrange a bed of lettuce; in centre pile cold cooked asparagus tips or celery cut in small pieces, marinated with French Dressing, and place chicken at base of salad.

Moulded Salmon, Cucumber Sauce 1 can salmon 1½ tablespoons melted butter Yolks 2 eggs 1½ tablespoon salt 1½ tablespoons sugar 3/4 cup milk ½ tablespoon flour 1/4 cup vinegar 1 teaspoon mustard 34 tablespoon granulated Few grains cayenne gelatine 2 tablespoons cold water Remove salmon from can, rinse thoroughly with hot water, and separate in flakes. Mix dry ingredients, add egg yolks, butter, milk, and vinegar. Cook over boiling water, stirring CHAUD-FROID OF EGGS. - Page 385.

CAPON IN ASPIC GARNISHED WITH COOKED YOLKS AND WHITES OF EGGS CUT IN FANCY SHAPES, PISTACHIO NUTS, AND TRUFFLES. - Page 384. HARVARD PUDDING SERVED WITH CRUSHED BERRIES AND WHIPPED CREAM. - Page 400.

SNOWBALLS GARNISHED WITH STRAWBERRIES AND SERVED WITH CRUSHED STRAWBERRIES AND WHIPPED CREAM. - Page 401. constantly until mixture thickens. Add gelatine soaked in cold water. Strain, and add to salmon. Fill individual mould, chill, and serve with Cucumber Sauce II. Beat one-half cup heavy cream until stiff, add one-fourth teaspoon salt, a few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained through cheese cloth.

Moulded Chicken, Sauterne Jelly Cover a four-pound fowl with two quarts cold water, and add four slices carrot, one onion stuck with eight cloves, two stalks celery, bit of bay leaf, one-half teaspoon peppercorns, and one tablespoon salt. Bring quickly to boiling-point, and let simmer until meat is tender. Remove meat from bones, and finely chop. Reduce stock to three-fourths cup, cool, and remove fat. Soak one teaspoon granulated gelatine in one teaspoon cold water, and dissolve in stock which has been reheated. Add to meat, and season with salt, pepper, celery salt, lemon juice, and onion juice. Pack solidly into a slightly buttered one-pound baking powder tin, and chill. Remove from tin, cut in thin slices, and arrange around Sauterne Jelly, beaten with a fork until light.

When making Sauterne Jelly (see p. 420) to serve with meat, use but three tablespoons sugar.