The "Queen" cookery books: Entrees

it two ladlefuls of clarified stock ; take the half of tliis and work into it gradually over the fire the pounded meat, stirring it carefully together with a wooden spoon till it is perfectly smooth and quite boiling ; then tammy it and leave it till cold. The fillets of the birds should have been cooked in the usual way in the oven, pressed till cold, then masked with the sauce previously set aside, and stiffened with a little gelatine. Have ready a border mould of aspic jelly and arrange the fillets on this, alternately with slices of truffle, or cooked tongue, according to what you have, fill up the centre with the cold puree and surround the dish with very bright aspic. Chaufroix de Volatile. — This may vary from the cold roast fowl cut up into neat joints and masked with mayonnaise of various kinds, or with more or less rich white sauce, to the delicate supreme de volatile en chaufroix, where the fillets of chicken are specially cooked for the purpose, and the sauce is a delicately prepared veloute enriched with cream, &c., and stiffened with isinglass or the very best leaf gelatine. For instance, in c. de v. à la Marie, the chicken joints are served masked with white Indienne sauce and served with cold savoury rice and farced olives ; in c. de v. à la Carlton, they are masked with mayonnaise aspic and served with a mayonnaise of julienne strips of beetroot, celery, cucumber, ham, &c., mixed with capers, and if liked, little heaps of caviar ; a la Pompadour, one-third of the joints are covered with tomato aspic, one-third with very golden mayonnaise, and one-third with stiffened sauce verte and dished alternately with slices of ham between, and either peas or asparagus points tossed m mayonnaise in the centre. Or you can have c. de v. aux concombres, when the pieces (which should properly be fillets cooked for the purpose or else very neatly sliced pieces from the breast of a cold cooked fowl) are masked with cold cucumber sauce, and dished alternately with cutlets of ham cream. For these mix together half a pint of stiffly whipped cream, a gill of just liquid aspic, and two jars of potted ham (Lazenby’s for choice), adding a very few drops of carmine to make it all a delicate pink, whip this all well together for a few minutes, then fill some aspiclined cutlet moulds with the mixture, and when set turn out and serve alternately with the chicken. If liked freshly grated ham can be used instead of the potted ham. It may be mentioned that any potted meat is excellent treated thus, and if set in dariole moulds affords an extremely pretty garnish for any kind of salad, Russian salad especially. Poulet en chaufroix a, la Princes se is made by masking the chicken slices with aspic cream, serving them on a border mould lined with clear aspic, and filled with Russian salad tossed in mayonnaise ; filling up the centre of this with an oyster and celery mayonnaise. Another version of this dish is made by stirring little squares of chicken, ham, or tongue, and Cucumber into a thick white chaufroix, and either setting this in cutlet moulds, or running it into a plain tin about three-quarters of an inch thick, and when set stamping it out with a cutlet cutter and masking it with clear aspic ; arranging these shapes on an aspic n 2