Entrees made easy

always be made from expressly prepared meat of any kind, yet for all ordinary purposes the remains of cooked poultry, game, etc., can be cut into neat slices or fillets, and then coated, in the case of white meat with Velouté or Béchamel stiffened with leaf gelatine, in the case of brown meat with Espagnole or any other suitable brown sauce, likewise stiffened with gelatine, the proportions being \ oz. of gelatine to rather over the | pint of sauce. Chaufroix of Chicken (Cold). Cut some neat slices or fillets from a cold cooked fowl ; have ready a nicely stiffened veloute, place each slice on a skewer, and dip it in the sauce, covering it well all over ; then leave till set, when it can be served on a dish with small slices of beetroot, and hardboiled yolk of egg rubbed through a sieve. Rabbit may be served in this way. Minced Chaufroix of Chicken (Cold). Mince the remains of a boiled chicken, and add to it a little good white sauce ; mix in some tiny pieces of ham and truffles, and then form it all into small rounds about the size of a fiveshilling piece, and about £ an inch thick ; mask each of these well with some stiffened, good, white sauce, place a small piece of truffle, or other garnish to taste, on the top of each. Serve round a salad, and garnish with chopped aspic. Chaufroix & la Paysanne (Cold). Line a plain charlotte mould with aspic jelly, and just as it is setting garnish with small pieces of cold, cooked vegetables, fixing these with a little more jelly ; fill up the centre with rather roughly minced cold cooked beef, which has been mixed with shreds of lettuce, hard-boiled egg, and, if liked, washed, boned and filleted anchovies, the whole being stirred up with horseradish sauce stiffened with aspic. Put a layer of aspic on the top of all about \ an inch thick, set it on ice, and when ready turn out, and serve. Mutton may be used instead of beef, but in this case a brown sauce must be used instead of the horseradish. Breast of Mutton en Chaufroix (Cold). Remove the skin, bones, gristle, and all superfluous fat from a breast of mutton, and spread it with the following mixture : — Mix together some freshly made white breadcrumbs, the sieved yolks of 3 hard-boiled eggs, a little grated lemon peel, salt and pepper to taste, a very little pounded cloves and mace, and 3 washed and boned anchovies chopped up. Roll the mutton up in a buttered paper, and tie into shape with broad tape ; broil or roast it, being careful to keep it well basted. When cooked allow it to get cold, then cut into neat rounds, brushing each of these well over with brown sauce stiffened with aspic ; let these set, and serve round a mayonnaise of green peas. Chaufroix of Pheasant (Cold). Cut up the remains of a cold pheasant into neat pieces, and cover these with stiffened Espagnole. Serve round a mayonnaise salad and garnish with sliced hard-boiled egg. Any game may be treated in this way. Chaufroix of Mutton Cutlets (Cold). Braise some mutton cutlets, and leave them to get cold with a weight on top of them ; then trim them, dip in glaze, and serve round a macedoine of vegetables tossed in some mayonnaise, and garnished with aspic jelly. Mutton Cutlets in Tomato Jelly (Cold).