The 1918 Fanny Farmer Cookbook

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

can salmon

Yolks 2 eggs

/2 tablespoon salt

1/2 tablespoons

melted butter

1/2 tablespoons

sugar

/4 cup milk

/2 tablespoon

flour

/4 cup vinegar

teaspoon

mustard

/4 tablespoon

granulated gelatine

Few grains

cayenne

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

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 cheesecloth.

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

Chapter XXII − ENTRÉES

440