Margaret Brown's French Cookery Book

in warm weather ice is required. No. 135. CHICKEN GLACEE. Bone a chicken, stuff it with truffles, mushrooms, slight, 1/4 pound ham, 1/2 pound veal, a little sweet marjoram and thyme, and a very small onion. Take the meat and one-half of the mushrooms and chop them up fine, and the other half cut in slices, and also the truffles must be peeled and cut in slices. Let the truffles be in a quarter size can. Mix all this together, and season with pepper and salt, then stuff it in the chicken. Put it in a bag tied up tightly, and let it boil 2 hours. Now take the carcass and giblets and boil them to make stock of. Make about 3 pints. Skim all the grease off top, take it off the stove, and let it get cold. Take one package of gelatine and put it in soup; after melting it clarify it with the white of an egg. Season with pepper and salt and a little nutmeg. Let it boil ten minutes, strain through a flannel bag, and set aside to cool. Take the chicken, put a heavy press on it, and let it get cold. Take a jelly mould and line it with boiled egg, mushrooms, and truffles, cut into stars and flower shapes; then a layer of jelly, then a layer of sliced chicken, till the mould is full. Set away in ice-box to get cold. Garnish the dish when ready to use with water-cresses or parsley. No. 136. CLAM CHOWDER. Three pints of clams; scald them and take the hearts out; 1 pint tomatoes, boil and strain them through sieve, putting a tablespoonful of sugar in them; tablespoonful fine chopped onion, and a teaspoonful thyme, a small stalk of celery, chopped fine, 1/4 pound butter and 2 two tablespoonfuls of flour, mixed in a stewpan; this must be placed together with the liquor from the clams, thyme, celery, onions, tomatoes, and 1/2 pint of cream. Let all boil together; season with pepper and salt, mace, and nutmeg to taste. Just before dishing up put in