Entrees made easy

Skin and pound \ lb. of cold cooked pheasant, add in gradually 1 gill of brown sauce ; pass it all through a sieve, and then mix in slowly 1 gill of stock made from the bones, etc., of the bird ; whisk these all together for a few minutes, finally adding in £ gill of cream, and whisk this in also. Line some small moulds with aspic, and sprinkle with chopped truffle trimmings (these may be obtained in bottles from Messrs. Carlo Grass, Ltd., Gerrard Street, Shaftesbury Avenue), and chopped hard-boiled white of egg ; fix these with a little more aspic, fill up with the pheasant mixture, and set on ice. When quite firm, turn out and serve with salad. Any remains of game may be treated in this way. Mayonnaise of Chicken in Shells (Cold). Pour a teaspoonful of mayonnaise into some china shells, and fill up each with finely minced chicken, a little minced ham, shred lettuce, strips of hard-boiled egg, and a stoned olive ; cover it all thoroughly with mayonnaise, and sprinkle with minced parsley, sieved yolk of egg, and, if liked, chopped truffle. Any remains may be served in this way, a chopped up anchovy being a great addition to cold meat. If preferred these may be served in small paper cases, being treated in exactly the same way, only placing a boned and curled up anchovy on each. Mayonnaise of Duck (Cold). Cut the remains of a duck into neat joints, and marinade these for 2 or 3 hours in a table spoonful of salad oil, the juice of a lemon and a little parsley. Break up some lettuce leaves small and toss these in oil, vinegar, pepper and salt ; put a layer of these on a dish, lay the duck joints (previously drained) on this, and pour some thick rich mayonnaise over it all ; garnish with the quartered hearts of lettuce and hard-boiled egg, and if liked some boned and filleted anchovies. Chicken, too, may be served like this, but substitute a layer of cold cooked vegetables. Foie Gras in Aspic (Cold). Line some small moulds with aspic, then place a good piece of foie gras in each, fill up with aspic ; leave till set ; turn out and serve either with a mayonnaise salad, or else on a bed of chopped aspic. Lamb Cutlets & la Connaught (Cold). Braise a neck of lamb, and when pressed and cold, cut the cutlets, trimming them neatly, then cover them with mint aspic. Serve on a pile of green peas or lettuce. For the aspic, stir 3 tablespoonsful of mint sauce into 2 gills of aspic jelly, and use when just setting. It is well to remember that for almost all dishes in which aspic is used, such as the preceding ones, savoury jelly (see p. 15) may be substituted as so many people dislike the acidity of aspic jelly, and even consider that it takes away from the delicacy of the dish, unless very carefully made. CHAPTER VIII There are several dishes which are very useful, especially for family meals, which do not actually come under any particular heading, such as kidneys, ox palates, liver, tripe, etc., and therefore it seems best to gather them all into one chapter by themselves. Ox Palates (Hot).