Boil or braise the best end of a neck of mutton, and when cold trim into cutlets. Mix together equal parts of tomato sauce and aspic jelly, and mask the cutlets with this when almost cold, and leave them to set. Serve the cutlets round a macedoine of vegetables with mayon- naise sauce, and garnish with cut-up aspic and slices of tomato✪ Mutton Cutlets in Tomato Jelly. To use up Cold Roast Duck (Cold). Cut the duck into neat joints, removing all skin, and mask each joint with some brown glaze. Place in the centre of the dish a mayon- naise of green peas, or any salad, and arrange the joints of duck neatly round this, garnishing with chopped aspic. 81 F ENTREES MADE EASY Cold Chicken Souffl6 (Cold). Mince down the remains of any cooked chicken (not too finely), season with mayonnaise, pepper and salt. Paper a souffle dish, and lay in a layer of aspic whipped to a stiff froth✪ Cold Chicken Soufflé, then some of the meat, and so on till the dish is quite full up to the top of the paper ; leave it on ice till set, then remove the paper, and serve. Any cold meat or fish may be used up in this way, only varying the sauce to suit the meat used ; for instance, with game use Espagnole stiffened with a little gelatine. Or, again, instead of the ordinary mayonnaise use white mayonnaise, which is made by replacing the vinegar with lemon juice, and adding at the very last a gill of stiffly whipped cream. Chicken Creams (Cold). Pound 4 oz. of chicken till quite smooth with 1J tablespoonsful of thick Bechamel, 1 oz. of butter, and a little coralline pepper ; then add to it 2 gills of stiff liquid aspic, and 1 tablespoonful of thick cream ; sieve it, pour on to a plate, and leave on ice to set. Pound 4 oz. of lean ham or tongue 82 COLD ENTREES with 1| spoonsful of tomato sauce, 1 wineglassful of sherry, 1 or 2 drops of carmine, and a little coralline pepper, mix in 2 gills of aspic, sieve it all, and set it on ice. Line some moulds with aspic, and place in each a layer of the chicken, then some aspic, then a layer of the ham, more aspic, and so on till the moulds are filled, finish- ing with the aspic ; put them on ice to set, then turn out, and serve with a cold macedoine of vegetables mixed with aspic. Rabbit Cream (Cold). Pound | lb. of cooked rabbit, mixing in with it 2 tablespoonsful of Bechamel sauce, and pepper and salt to taste ; add £ pint of liquid aspic, then pass it all through a sieve. As it begins to thicken, add in 2 gills of stiffly whipped cream, 1 tablespoonful of tarragon vinegar, and, if at hand, 1 oz. finely shredded truffles, or mushrooms and .the same of ham. Line a mould with aspic, garnish with small dice of cold cooked vegetables, pour in the mixture, and leave it to set on ice. Turn out, and serve with any salad to taste. 83 ENTREES MADE EASY Ham Mousse (Cold). Whip 2 gills of cream stiffly, and stir with this 1 gill of just liquid aspic and \ lb. of cold cooked minced and sieved ham, and just enough car- mine to make it all a very delicate pin✪ Ham Moussek. Whip this altogether for 3 or 4 minutes ; pack it into a tall, slender mould, and set it in a basin full of broken ice for 1£ hours. Then turn out and serve. Small moulds may be used instead of the one large one, and then these make a most excellent garnish for chicken chaufroix. Potted game may also be used in this way, when it is very good. Mousse of Pheasant (Cold).

AI-modernized reading of the original text

Boil or braise the best end of a neck of mutton, and when cold trim into cutlets. Mix together equal parts of tomato sauce and aspic jelly, and mask the cutlets with this when almost cold, and leave them to set. Serve the cutlets round a macedoine of vegetables with mayonnaise sauce, and garnish with cut-up aspic and slices of tomato. To use up Cold Roast Duck (Cold). Cut the duck into neat joints, removing all skin, and mask each joint with some brown glaze. Place in the centre of the dish a mayonnaise of green peas, or any salad, and arrange the joints of duck neatly round this, garnishing with chopped aspic. F Cold Chicken Soufflé (Cold). Mince down the remains of any cooked chicken (not too finely), season with mayonnaise, pepper and salt. Paper a souffle dish, and lay in a layer of aspic whipped to a stiff froth, then some of the meat, and so on till the dish is quite full up to the top of the paper ; leave it on ice till set, then remove the paper, and serve. Any cold meat or fish may be used up in this way, only varying the sauce to suit the meat used ; for instance, with game use Espagnole stiffened with a little gelatine. Or, again, instead of the ordinary mayonnaise use white mayonnaise, which is made by replacing the vinegar with lemon juice, and adding at the very last a gill of stiffly whipped cream. Chicken Creams (Cold). Pound 4 oz. of chicken till quite smooth with 1J tablespoonsful of thick Bechamel, 1 oz. of butter, and a little coralline pepper ; then add to it 2 gills of stiff liquid aspic, and 1 tablespoonful of thick cream ; sieve it, pour on to a plate, and leave on ice to set. Pound 4 oz. of lean ham or tongue with 1| spoonsful of tomato sauce, 1 wineglassful of sherry, 1 or 2 drops of carmine, and a little coralline pepper, mix in 2 gills of aspic, sieve it all, and set it on ice. Line some moulds with aspic, and place in each a layer of the chicken, then some aspic, then a layer of the ham, more aspic, and so on till the moulds are filled, finishing with the aspic ; put them on ice to set, then turn out, and serve with a cold macedoine of vegetables mixed with aspic. Rabbit Cream (Cold). Pound | lb. of cooked rabbit, mixing in with it 2 tablespoonsful of Bechamel sauce, and pepper and salt to taste ; add £ pint of liquid aspic, then pass it all through a sieve. As it begins to thicken, add in 2 gills of stiffly whipped cream, 1 tablespoonful of tarragon vinegar, and, if at hand, 1 oz. finely shredded truffles, or mushrooms and .the same of ham. Line a mould with aspic, garnish with small dice of cold cooked vegetables, pour in the mixture, and leave it to set on ice. Turn out, and serve with any salad to taste. Ham Mousse (Cold). Whip 2 gills of cream stiffly, and stir with this 1 gill of just liquid aspic and \ lb. of cold cooked minced and sieved ham, and just enough carmine to make it all a very delicate pink. Whip this altogether for 3 or 4 minutes ; pack it into a tall, slender mould, and set it in a basin full of broken ice for 1£ hours. Then turn out and serve. Small moulds may be used instead of the one large one, and then these make a most excellent garnish for chicken chaufroix. Potted game may also be used in this way, when it is very good. Mousse of Pheasant (Cold).

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Mutton Cutlets in Tomato JellyCold Chicken SouffléHam Mousse

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