Page:The Boston cooking-school cook book.djvu/453

Rh 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.

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.

1 tablespoon granulated gelatine 11g teaspoons sugar 3% cup hot chicken stock 1 teaspoon mustard ¥ cup heavy cream yy teaspoon pepper 116 cups cold cooked chicken, 2 tablespoons lemon juice ~ cut in dice 1 tablespoon vinegar 1g tablespoon granulated gelatine 14 cup hot cream 2 tablespoons cold water 11g tablespoons butter Yolks 2 eggs : Whites 2 eggs 1 teaspoon salt iy cup heavy cream. 2 cups finely chopped celery

Dissolve one tablespoon gelatine in chicken stock and strain. When mixture begins to thicken beat until frothy, end add three-fourths oup heavy cream, beaten watil etait,