Galantine Of Chicken Recipe

1/2 box of gelatin
1 pint of chicken stock
1 bay leaf
1 onion
The white meat of two chickens
Salt and pepper
Remove the white meat carefully from two boiled chickens; split the breasts
into halves, long ways. Cover the gelatin with a half cupful of cold water
to soak for a half hour. Add the seasonings to the stock or bouillon, bring
to a boil, add the gelatin, and if not clear, clarify with the white of an
egg. Add the juice of a lemon and strain. Take small oblong china or tin
molds, garnish the bottoms with fancy bits of good red pepper and chopped
truffles, baste over a little of the hot aspic, and let them stand until
very cold. Cool the remaining aspic, but do not allow it to become solid.
Put on top of each mold a half breast of chicken, dust with salt and
pepper, pour over the cold aspic and stand them aside over night. At
serving time dip the molds quickly into hot water, turn out the cutlets,
dish them on luncheon plates, and garnish with hearts of lettuce. Pass
mayonnaise dressing.
This will make eight molds and serve eight persons. Use the dark meat for
fricassee or stew of chicken.
TOMATOES � l'ALGERIENNE
The white meat of one chicken
24 perfect tomatoes
1/4 box of gelatin
1/2 pint of chicken stock
1/2 pint of cream
1 teaspoonful of anchovy paste
3 heads of fine lettuce
1/2 pint of mayonnaise
Peel the tomatoes, cut off the stem end and scoop out the hard portion and
the seeds; put the tomatoes on the ice. Put the meat of the chicken through
the meat grinder, season it with the anchovy paste, if you have it, and
salt and pepper. Soak the gelatin in a half cupful of cold water, add the
chicken stock, bring to a boil, add a half teaspoonful of salt, a dash of
pepper, and the juice of half a lemon. Mix a part of this with the chicken.
Whip the cream, stir it into the chicken mixture, and fill it into the
tomatoes, making them smooth on top. When the tomatoes are very cold and
the aspic is cool, but not thick, baste just a little over the top, dust
thickly with chopped parsley and finely chopped almonds, and stand them in
a cold place for several hours. Arrange each tomato in a little nest of
lettuce leaves, and pass with them mayonnaise dressing. If these are made
well, they are the most sightly of the small cold dishes, and cost almost
nothing.
This, of course, will be served to twenty-four persons.
Tongue, sardines, lobster, crab meat or cold left-over meat may be
substituted for chicken.