A guide to modern cookery

their brims, after the manner of small, cold _soufflés_. As the dishing and serving of _mousses_ are always the same, the reader is begged to refer to those recipes dealing with the question. 1440—MOUSSE FROIDE DE JAMBON A L’ALSACIENNE Take a deep, square dish and garnish it, half-full, with fine, ham _mousse_. Even the surface of this layer of _mousse_, and, when it has set, arrange upon it some shells, raised by means of a spoon dipped in hot water, from a foie-gras Parfait. As soon as this is done, pour over the foie-gras shells, a sufficient quantity to cover them of half-melted succulent chicken aspic with Madeira, and let this jelly set. When about to serve, incrust the dish in a block of ice. 1441—MOUSSE DE JAMBON AU BLANC DE POULET Garnish a deep, square dish with some ham _mousse_. When the latter has set, arrange thereon the _suprêmes_ of a very white, poached fowl. These _suprêmes_, cut into regular collops, should be coated with a white chaud-froid sauce. Cover with aspic, as directed under “Mousse à l’Alsacienne,” and serve. N.B.—If desired, the collops need not be coated with chaud-froid sauce, but, in this case, they should be covered with aspic. 1442—MOUSSELINES FROIDES DE JAMBON These _mousselines_ are made from the same preparation as that used for the _mousse_, and, but for the basic ingredient, which is not the same, they are treated after the manner described under “Petites Mousses de Homard” (No. 958). To avoid needless repetition, therefore, the reader will kindly substitute the word ham for lobster in the recipe just referred to. CHAPTER XVI POULTRY (VOLAILLE) Although the term “poultry” (Fr. volaille), in its general sense, implies Turkeys, Geese, Ducks and Pigeons, just as well as Fowls, only the latter are meant, from the culinary standpoint, when the word “Volaille” appears on a menu. Four qualities of fowl are recognised in cookery, and each plays its part, has its uses, and is quite distinct from the other three. We have:— (1) _Pullets and capons_; usually served whole, either as relevés or roasts. (2) _Chickens_, so-called “à