Home cookery

Some aspic jelly. Salad. Beetroot. Cucumber. Take the best joints of the chicken, remove the skin and trim them neatly ; steep them for a short time in a little vinegar, oil, pepper and salt, then drain them on a cloth. Mask each joint carefully with the bechamel sauce, No. 2 (p. 172), and ornament with beetroot or chili and small leaves of salad (cut in any fancy shapes). Dish up on chopped aspic and dressed salad, and ornament with cucumber, sprigs of tarragon and chervil, and aspic jelly. Chaudfroid of Cutlets. Mutton or lamb cutlets or 8 Brown sauce gill. Tomato sauce gill. Aspic jelly gill. Tomato Hard-boiled egg Salad and chervil. Trim the cutlets to a nice shape ; braise them g'ently in some good-flavoured stock until tender, about one hour. Remove them from the stock, and press them between two boards with a weight on the top, until the cutlets are quite cold. Mask each cutlet with the chaudfroid sauce (p. 172) ; ornament the centre of each one with hard-boiled white of egg in fancy patterns. Dish the cutlets on a bed of dressed salad, with the ends of the bones pointing to the centre. Garnish the centre with chervil, so as to cover the ends of the bones ; place round the dish slices of tomato, some hard-boiled yolk of egg, and aspic jelly. Cotelettes Chaudfroid aux Tomates Nicely trimmed cutlets, either lamb or mutton 6 or 7. Tomato sauce i gill. Aspic jelly i gill. Some hard-boiled egg. Salad. Tomatoes and aspic jelly to garnish. Braise the cutlets until tender with a few sliced vegetables and a little good gravy for about an hour. Remove them from the saucepan, and press them between two boards until cold, then trim them neatly. Mix the tomato sauce with an equal quantity of aspic. Colour with a little cochineal. Mask each cutlet on one side only with the tomato mixture, and when set decorate the centre of each cutlet with hard-boiled egg cut in fancy shapes. Have ready some nicely picked salad, mix it with a little oil and vinegar. Put a heap of salad in centre of dish, lean the cutlets against it, and round it place a garnish of sliced tomatoes, salad, and aspic jelly. Bouchees a TEveque. French vinegar 2 tablespoonfuls. Tarragon ,, i teaspoonful. Crushed peppercorns Bunch of herbs Eggs Tomato sauce ... Aspic jelly (melted) Thick cream ... Chili vinegar ... Cold white fish 4 yolks. I tablespoonful. I M I teaspoonful. 4 to 5 oz. Bouchees of Puff Pastry, Put the French and tarragon vinegars into a small saucepan with the herbs and peppercorns, and cook over the fire until half reduced. Now add the yolks, and set the saucepan inside a larger one containing hot water ; stir until the mixture thickens, but do not allow it to boil. Strain, and then stir in the aspic, tomato sauce. cream, and chili vinegar ; season to taste, and let the mixture get quite cold. Stir in the fish cut into dice. Fill some small bouchees with this mixture, garnish them with chopped parsley. Serve for a ball supper or luncheon dish. Bouchees are very small patty-cases made of puff pastry (p. ii6). Prepare the bouchees as for oyster patty cases (p. 58), making them a size smaller. Medallions a la Firenze. Veal or chicken (cooked and chopped finely) ... 3 ozs. Ham or tongue (cooked