The "Queen" cookery books: Entrees

border mould, with the centre filled up with a vegetable mayonnaise mixture. A very pretty garnish for a chaufroix of chicken is to prepare the fowl as advised for caneton en mayonaise, and then garnish it with little darioles or timbale moulds lined first with clear aspic, garnished with rows of cold cooked peas or asparagus points, then set with a layer of aspic cream and filled up either with Russian or ordinary mayonnaise salad, or if preferred, with alternate layers of clear aspic and ham cream, setting these round the pile of masked bird, with a shelled prawn encircling a turned olive filled with any savoury butter, on the top of each mould. Or if preferred, caviar may be used instead of the olives. Cotelettes a la Connaught. — For these braise a nice neck of lamb carefully, with vegetables, &c., and when pressed and cold, cut out the cutlets and trim them neatly, masking them pretty thickly with mint aspic (t'.e., three tablespoonfuls of mint sauce stirred carefully into half a pint of just liquid aspic and used when setting) ; dish them en couronne with a nice mayonnaise of asparagus points, or young green peas in the centre. The noisettes, or boneless cutlets, may be masked in the same way, and served on artichoke bottoms delicately seasoned with a few drops of oil and tarragon vinegar and a seasoning of pepper and salt, either with or without the mayonnaise in the centre. Epigrammes de Mouton en Chaufroix. — Remove the skin, bones, gristle, and superfluous fat from a nice breast of mutton and flatten it out ; then spread it first with a delicate sausage meat farce, and then with a layer of the following farce : mix together some freshly made white breadcrumbs, the hard boiled and sieved yolks of three eggs, three or four anchovies, washed, boned, and lightly chopped, with a grate of lemon peel, salt, and pepper to taste. Now roll up the' meat carefully so as to cover in all the stuffing, in a well buttered paper (clarified beef dripping is equally good), tying it into a roll with broad tape, and then broil or roast it, keeping it well basted over the paper. When cooked set it aside to cool, and when cold remove the paper, tapes, &c., and mask it evenly with well stiffened brown sauce, or aspic, and serve it with a nice mayonnaise of young green peas or with an Irlandaise sauce (in which case of course it is not epigrammes at all by the way but a roulade de mouton en aspic), or slice it down in half-inch slices, mask these as recommended for the roll and serve on a bed of chopped aspic with a tomato, cucumber, and celery salad. (N.B. The breast of mutton cooked thus and served hot with rich brown sauce poured over it, and a nice jardiniere garnish, makes an extremely pretty lunch dish. Needless to say breast of veal is equally nice in this way.) Creme de Lapereau aux Tomates. — Pulp a pound of cooked tomatoes through a sieve and mix this puree with three tablespoonfuls of just liquid aspic ; line twelve cutlet moulds with this, then fill them with a mixture as follows : take some nice cold braised white meat (or failing this braise a nice rabbit, in white stock, with a bunch of herbs, a carrot, turnip, and a strip or two of celery, with seasoning to taste), and