Chicken Forcemeat

1 cup cooked chicken.

Salt, pepper lemon juice, onion juice.

½ cup soft bread crumbs ½ cup hot milk 2 eggs.

1 teaspoon chopped parsley.

Chop meat and press through a sieve. Soak bread in milk; add it with remaining ingredients to chicken; season highly and use as a filling in fontage cups, or shape in balls and poach in hot water, or shape in balls, roll in flour, and saute.

Tomato Forcemeat

1 tomato finely chopped 1 pimento finely chopped 1 cup raw fish finely chopped.

2 tablespoons butter 1 tablespoon flour ¼ teaspoon salt.

1 tablespoon chopped onion.

Melt butter; add onion, cook three minutes; add remaining ingredients, cook ten minutes. Use as filling for fish sandwiches, or spread over fish chops, or poach and serve with White Sauce.

Aspic Jelly

2 quarts consomme 2 tablespoons granulated gelatine.

1 tablespoon lemon juice ½ cup hot water.

Boil consomme with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two tablespoons cold water and dissolve in hot water, add to clear consomme, strain, and use as a mold for fish, meats and salads. It is very necessary that the consomme be highly seasoned, as the success of the aspic depends on the flavor.

Quick Aspic Jelly

A quick and satisfactory aspic is made by dissolving three tablespoons Liebig's beef extract in one quart boiling water, seasoning well with lemon juice, onion juice, sherry wine, salt and pepper. Clear; add two tablespoons dissolved gelatine, and use the same as Aspic Jelly.

Chicken Souffle

1½ cups chicken ½ cup mushrooms.

2 tablespoons butter 4 tablespoons flour.

½ cup bread crumbs.

3 egg yolks.

½ cup chicken stock ½ cup cream salt and cayenne 1 teaspoon parsley 3 egg whites ¼ cup sherry.

Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg yolks and cut and fold in whites beaten until stiff, and the sherry Bake in buttered baking dish forty minutes. Serve immediately with or without Mushroom Sauce.

Chicken Mousse

1 cup chicken stock ½ teaspoon salt paprika and celery salt 1 cup cold cooked chicken.

2 teaspoons granulated gelatine.

2 tablespoons cold water.

1 cup beaten cream.

1 tablespoon chopped olives.

2 egg whites.

Heat chicken stock; add seasoning, gelatine which, has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites; pour into buttered molds and chill for two or three hours. Serve as a salad with Mayonnaise.

Lobster Mousse

Lobster Mousse may be prepared in the same way as Chicken Mousse, substituting lobster meat for chicken.

Chicken Livers In Fontage Cups

1 cup chickens' livers ½ cup chicken stock.

¼ cup salt pork cubes 2 tablespoons flour.

½ cup mushrooms.

Chop livers; saute pork cubes; add livers, flour, stock and mushrooms. Cook five minutes, season to taste, and serve in fontage cups.