Cox's manual of gelatine cookery

Singe and draw the chicken, put into a kettle of boiling water, and cook slowly until tender. Lift out and set aside to cool. Cut the meat into neat pieces. Put Page 28 eer to twelve persons] 84 1b. en obey or’ finnan” ped cream i gill el whip white sauce Salt, cayenne, and lemon jrice to taste 4 et ‘“ jelly (see Recipe > gill eF 5 0 Truffles and cucumber skin for decoration {Pour persons] 1 = aspic jelly (Recipe No. 4 hard cooked eggs 4 slices tomate 1 oz. butter 1 teaspoonful anchovy sauce 1 teaspoonful white pepper Few drops lemon juice Saiad oil A vary little salt Tarragon vinegar Littie finely chopped parsley {Four to five as.” Be je 1 ib. peisetine ham 8 cooked tomatoes 1 pint whipping cream A little pepper A little paraley ons) y (Recipe No. 2 [Six to seven persons) G3 OZ. 2 bay leaves } teaspoonful whole white peppers 1 blade mace 1 teaspoonful salé Grate of nutmeg + teaspoonful celery seed 8 cloves 8 hard cooked egga § olives 1 tin fresh mushrooms Some chopped parsley Mayonnaise sauce &3 [Four to five persons} 1 ox, Some agpic jelly (Recipe No. 19) 3 Yb. cold cooked salmon 1 small endive or lettuce 1 gill mayonnaise Tarragon Chervii && [Five to sever persons) 1 On. Some aspic jelly (Recipe Na. Some tomato jelly (Recipe No. 28) 6 ozs. cooked tongue 8 ozs. cooked chicken 8 small tomatoes 1 gill white sauce 1 tablespoonful chutney Red colouring Salt and paprika Parsley and lettuce [Six to eignt persons) 2 O8. 1 gill bo water Aspic jelly (Recipe No. 19) 1 teaspoonful onion juice 3 pint veal stock 1 pint cold cooked veal 2 teaspoonfuls lemon juice 1 gill whipping ersam i er 8 truifies the skin and bones into a saucepan with one quart of the liquor, the onion cut up and the seasonings, simmer until reduced to one pint, then add the Gelatine and strain, Arrange a layer of the chicken in a wet mould, then some slices of egg, mushrooms, stoned olives, and chopped parsley, then more chicken, and so on till all are used up. Fill the mould with the stock. Turn out when set. Serve with mayonnaise sauce. JELLIED SALMON Mask or coat a plain wet mouia with aspic, decorate with leaves of tarragon or chervil, let this set on ice. Free the salmon from skin and bone, then put into a basin, add lettuce or endive broken up into small pieces, one gill liquid aspic in which } oz. extra gelatine is dissolved, and the mayonnaise Pour into the mould, turn out when set, and garnish with crisp lettuce leaves. SAVOURY TONGUE CREAMS Coat some wet moulds with liquid tomate jelly, then let it set. Mix the Gelatine with one gill of the tomato jelly, dissolve and strain. Chop the tongue and chicken, add the tomatoes, pound them until smooth, add the white sauce, chutney, salt, and paprika, rub through a sieve, and add the Gelatine and colouring. Divide this mixture intothe moulds. Turn out when firm and garnish with parsley, lettuce, and chopped aspic. VEAL MOUSSE Line a wet mould with aspic, ornament with fancy shapes of truffle, then set away in a cool place. Dissolve the Gelatine with the boiling water. Chop the veal, then pound it, and gradually add the veal stock heated to steaming point. Rub through a sieve, add the Gelatine, onion and lemon juice, allow to cool, then fold in the cream, stir till it begins to set, then pour into the prepared mould, | Page 4 WASHINGTON DARIOLES {a Novel Dish)