. American cookery . ce of the mold. Press deco-rations cut from truffles into the butter,and add drops of melted butter to holdthese in place. Set the mold in a coolplace to stiffen the butter. Make a sauce of one-fourth cup ofbutter, one-half cup of flour, one-half cupof cream, one-half cup of chicken stock,with salt and pepper. Into this stir onepair of sweetbreads, cooked and cut intocubes, two level tablespoonfuls of cookedham cut into cubes, four mushroom caps,creamed and sauted in butter, and thetruffle trimmings chopped fine (left fromthe two or three truffles used for decora-tions). S
. American cookery . ce of the mold. Press deco-rations cut from truffles into the butter,and add drops of melted butter to holdthese in place. Set the mold in a coolplace to stiffen the butter. Make a sauce of one-fourth cup ofbutter, one-half cup of flour, one-half cupof cream, one-half cup of chicken stock,with salt and pepper. Into this stir onepair of sweetbreads, cooked and cut intocubes, two level tablespoonfuls of cookedham cut into cubes, four mushroom caps,creamed and sauted in butter, and thetruffle trimmings chopped fine (left fromthe two or three truffles used for decora-tions). Set this salpicon aside to becomecold. Line the bottom and sides of thedecorated mold with the chicken force-meat; then put some of the sweetbreadpreparation into the center of the the forcemeat preparation will be thefirmer when cooked, and the timbale,when unmolded, will rest on the mixturelastjput into the mold, the forcemeatshould cover the entire sweetbread mix-ture, at least to the depth of half an CHICKEN SUPREME EN SURPRISE To insure this, fill in at the sides of themold with the forcemeat. After thesweetbread mixture is put into the centerof the mold, the forcemeat mixture canbe put in place at the sides of the moldwith ease. Fill the mold compactly and make themixture level on top, that it may standevenly when unmolded. Set the moldon many folds of paper or cloth in a dishdeep enough to allow the water to sur-round it to two-thirds its height; pourin water at the boiling-point, let standover the fire until the water boils again,then cover the mold with buttered paperand let cook in the oven or on the top ofthe range, without allowing the water toboil, until, when pressed upon with thefinger, the mixture at the center feelsfirm. Serve with Cream or Bechamel recipe will serve ten.
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
