small cubes, and then
massed about the salad. Cut the aspic in a cold room; first dip the
knife in hot water and wipe dry.

=Chicken Salad, No. 4.=

Cut one cucumber and one bunch of round radishes in thin slices, and add
two-thirds a cup of shredded celery. Season with four tablespoonfuls of
oil, two tablespoonfuls of vinegar or lemon juice, half a teaspoonful of
salt and a dash of paprica. Put on a bed of shredded lettuce or on heart
leaves of lettuce; cover with three cups of chicken cut in cubes and
marinated an hour or more with four tablespoonfuls of oil, two
tablespoonfuls of lemon juice or vinegar, half a teaspoonful of salt and
a dash of white pepper. Mask with mayonnaise. Arrange some bits of
celery, an inch and a half in length and curled on one end, about the
salad, with a bit of yolk of egg in the centre of each. Or, instead of
the celery and yolk of egg, use sliced radishes (do not remove the red
skin), having the slices overlap one another. Finish the top with tuft
of lettuce or curled celery and yolk of egg.

=Mushroom Salad with Medallions of Chicken.=

Bone a chicken, fill with forcemeat, and cook until tender in stock;
then press between two dishes until cold. Cut in slices and stamp in
rounds. Stamp out an equal number of rounds from cooked tongue. Spread
these with "green butter" (see Green-Butter Sandwiches) and place the
rounds of chicken evenly on the tops. Coat these with white chaud-froid
sauce and decorate in some design with truffles, ham or tongue. When the
sauce has set, brush over the medallions with aspic jelly, cold but not
set. When thoroughly cold stamp out with a round cutter. Drain and dry a
can of white button mushrooms; toss them about in cold aspic until they
are well coated. When the jelly has become fixed about them, pile high
in the centre of a serving-dish; arrange the medallions about them,
resting on delicate leaves of lettuce. Serve mayonnaise or tartare
sauce with the salad. Sweetbreads may be substituted for the chicken,
and fresh mushrooms for the canned.

=Mousse-de-Poulet Salad.=

Scald one cup of milk, cream or _well-reduced_ chicken stock (the last
is preferable); beat the yolks of three eggs slightly, add one-fourth a
teaspoonful, each, of common salt and celery salt, and a dash of
paprica, and cook as a boiled custard. Remove from the fire and add
one-fourth a package of gelatine (one tablespoonful of granulated
gelatine), softened in one-fourth a cup