Entrees made easy

Have ready a basin, rinsed out previously in cold water, and proceed to make the sauce in as cool a place as possible. Put the yolks of 2 raw eggs in this basin with \ a saltspoonful of white pepper, a pinch of salt, | a teaspoonful of raw English mustard, and the same amount of French mustard, and, if liked, a pinch of cayenne; work these all well together, then stir in, drop by drop, f pint of best olive oil, stirring it always the same way. When quite thick add J a teaspoonful of lemon juice, and 2 dessertspoonsful of good vinegar, and leave it in a cool place or on ice till wanted. If in the making the sauce curdles, beat up another egg yolk, and beat the curdled sauce to this by degrees. Mayonnaise Aspic (Cold). This is very good if the mayonnaise has to be made some time before it is actually to be used. Add 3 or 4 tablespoonsful of mayonnaise to \ pint liquid aspic. If to be used as a garnish, more aspic must be added. Aspic Jelly (Cold). For every quart of hot water allow 2£ oz. of best leaf gelatine, flavour this with 2 bay leaves, salt, white pepper, and lemon juice to taste ; add to it 1 teacupful of good vinegar, 1 sliced onion, 20 peppercorns, the whites and shells of 2 eggs whipped and broken up ; bring this slowly to the boil, stirring it a little at first ; then run through a jelly bag, previously well rinsed in boiling water. If it is wanted very clear, run it through the bag twice. If only wanted as a garnish, from to 2 oz. of gelatine will be ample. Savoury Jelly (Cold). This is an excellent substitute for aspic if the flavouring of the latter is found too strong. Dissolve £ of an oz. of leaf gelatine in a diluted capsule of Maggi's consommé (dilute it with | pint of boiling water) with 2 or 3 peppercorns, and a spoonful of tarragon vinegar. Boil it all up till the gelatine is thoroughly dissolved, then strain and use. This is excellent as a coating, or as a lining for moulds, etc. Brown Glaze (Hot). | pint of good brown stock is required for i pint of glaze. Mix 1 dessertspoonful of potato flour with a little of the cold stock till quite smooth, then add the remainder of the stock, and boil up for 3 minutes ; strain it, and keep it hot till required. This is excellent for coating cutlets, etc., when hot. Brown Glaze (Cold). Break up small any bones, cooked or raw. If raw bones are used, 1 lb. will be required for ^ pint of glaze ; but the bones of a leg or shoulder of mutton or a joint of beef are quite enough for this amount. Cover with cold water put on the lid, and boil for 2 or 3 hours. Strain, allow them to get cold, then skim off all the fat ; boil up again, clear with the crushed shell of 1 egg, strain through clean muslin, add a drop or so of caramel (i.e. burnt sugar). Use when just beginning to set, but do not allow it to become lumpy. If cooked bones are used, you will have to add 2 or 3 sheets of gelatine for the £ pint of glaze. Soak the gelatine in cold water, drain this off, and add to the glaze after it has been skimmed. If raw bones are used, you will not require gelatine. To Fry Parsley (Hot).