Salads.
Mousse-de-Poulet, No. 2.
Mould the mousse in small cups; turn out on to a slice of chilled tomato resting upon a lettuce leaf; garnish with mayonnaise dressing, decorating both the tomato and the mousse.
Mousse-de-Poulet, No. 3.
Mould the mousse in a ring mould and fill in the centre with equal parts of cucumber or asparagus tips and diced sweetbread; marinate the sweetbread with French dressing, and drain thoroughly before mixing with the cucumber or asparagus. Garnish with mayonnaise dressing.
Mousse-de-Poulet, No. 4.
Fill in the centre of the ring with diced cucumbers and sliced radishes, mixed with cream dressing. Garnish with cream dressing, using pastry bag and tube, and radishes cut to resemble roses.
Chicken Salad, Spring Style.
Mix one pint cold cooked chicken, in cubes, one cup of white grapes, skinned, halved and seeded, half a cup of cubes of apple, half a pound of French endive, in shreds, half a cup of blanched almonds in lengthwise shreds with six tablespoonfuls of oil, a teaspoonful of salt, half a teaspoonful of paprica and two tablespoonfuls of lemon juice. Shape in a mound on lettuce hearts, mask with mayonnaise.
82
