Page:The Boston cooking-school cook book (1910).djvu/453

 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.

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.

Lenox Chicken

1 tablespoon granulated gelatine 3/4 cup hot chicken stock 3/4 cup heavy cream 1-1/2 cups cold cooked chicken, cut in dice 1/2 tablespoon granulated gelatine 2 tablespoons cold water Yolks 2 eggs 1 teaspoon salt 1-1/2 teaspoons sugar 1 teaspoon mustard 1/4 teaspoon pepper 2 tablespoons lemon juice 1 tablespoon vinegar 1/2 cup hot cream 1-1/2 tablespoons butter Whites 2 eggs 1/2 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, and add three-fourths cup heavy cream, beaten until stiff,