of chicken liquor or water.
Strain over half a cup of cooked chicken (white meat), chopped and
pounded in a mortar and passed through a sieve. Stir over ice water
until the mixture is perfectly smooth and begins to set, then fold into
it one cup of whipped cream. Turn into a ring mould, and, when chilled
and well set, turn on to a bed of lettuce and fill in the centre with
equal parts of celery and English walnuts, blanched, sliced and mixed
with a French dressing.

The half-cup of chicken, well pressed down, should weigh four ounces.
The chicken broth should be strong and well flavored. Either one cup of
whipped cream, or one cup of cream, whipped, may be used. The latter
gives a firmer mousse, more pronounced in flavor; the former, a mousse
of a lighter and more delicate consistency, and one more delicate in
flavor.

=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.

=Mousse-de-Poulet, No. 5.=

Fill in the centre of the ring with mushrooms and sweetbread dressed
with a French dressing. If the button mushrooms (canned) are used, cut
in quarters; if fresh mushrooms are at hand, remove the stems and peel
the caps; break into pieces and saute in a little hot butter; then add
hot water or stock and let simmer until tender (fifteen or twenty
minutes). Drain and chill before using.

=Turkey-and-Chestnut Salad.=

Prepare the chestnuts as previously directed, using twice as much turkey
meat, light or dark, cut into small cubes. Serve with lettuce and
French, boiled or mayonnaise dressing, as desired. Marinate and drain
the meat before adding the nuts.

=Duck-and-Olive Salad.=

Cut the meat from a duck in small pieces, and slice pim-olas very thin;
use two tablespoonfuls of pim-olas to a cup of meat. Serve on a bed of
cress with a F