Cox's manual of gelatine cookery (copyright)

of liquid Aspic Jelly. Season with salt and pepper. When cold, half fill eight dariole moulds and leave to set. Mince the chicken and ham finely, pound it and mix it with 1 gill aspic. Add sauces and seasoning. Whip the cream and stir into it lightly the chicken mixture. Reseason as required. When just beginning to set, fill up the prepared dariole moulds. Sweetbreads and Tomato Creams. Instead of chicken use sweetbread, cooked and pressed, and cut in neat small dice. CHICKEN MOULD. Six to seven persons 1 boiling fowl 4 teaspoonful whole white peppers I onion Grate of nutmeg 2 bay leaves 3 cloves 1 blade mace 3 hard-boiled eggs 1 teaspoonful salt Some chopped parsley Singe and draw the chicken, put into a pan of boiling salted water, and cook slowly till tender. Lift out and set aside to cool. Cut the meat into neat pieces. Put the skin and bones into a saucepan with 3 pints of the liquor, the onion cut up and the seasonings, simmer until reduced to 14 pints, then add the Gelatine, and strain. Sprinkle some chopped parsley over the bottom of a plain mould, arrange slices of egg on top, then put a layer of chicken, and so on till all are used. Fill the mould with the prepared stock. Turn out when set. Serve with salad. VEAL IN ASPIC. Four to six persons ? pint Aspic Jelly (Recipe No. 16) 6 ozs. cooked veal Some cold ham or tongue 1 hard-boiled egg Chopped parsley For decoration :—Truffle, chilli, tinned peas, white, and sieved yolk of hard-boiled egg Set a thin layer of Aspic Jelly in the bottom of some small moulds. Put a decoration in each, prepared from any of the above ingredients, dipping each piece of the decoration in cool aspic before placing it in position. Cover with another layer of aspic. Cut the veal and ham into neat dice, chop the white of egg, and sieve the yolk. Fill up the small moulds with alternate layers of the different ingredients, but do not pack tightly. When quite full pour in enough liquid aspic to come to the top of the moulds, and put aside to set. Turn out when firm, and garnish the dish with salad. Note.—Remains of cooked game, chicken, pigeon, sweetbread, etc., can be used instead of veal, CHARTREUSE OF TURKEY. Six persons Aspic Jelly made up to set stiffly (Recipe No. 16) 4 ozs. cooked turkey (chicken, rabbit, veal, or game) 4 gill Mayonnaise Sauce (Recipe No. 188) 2 ozs. cold tongue (or ham) 1 gill whipping cream 1 gill cooked chopped mushrooms 3 gill good white sauce Line the mould or small moulds with aspic, decorate, and when set, reline with 3 tablespoonfuls extra cream or sauce mixed with 4 tablespoonfuls aspic. Cut the cold turkey and tongue into small cubes and mix into the mayonnaise, the sauce and mushrooms. Add 14 gills liquid aspic. Stir all lightly into the whipped cream. Season to taste. Mould when beginning to set. When firm, turn out and garnish with salad, crimped cucumber, chopped aspic, etc. To decorate, use tomato or peas, truffle, cucumber skin, or cress. The white sauce may be made half milk and half stock. GALANTINE OF CHICKEN. Eight to ten persons r chicken Aspic Jelly (Recipe No. 16) 1 lb. sausage meat (pork) 2 slices of cooked tongue 1 hard-boiled egg A few blanched pistachio nuts 1 truffle Salt and pepper Glaze (Recipe No. 187) or Chaudfroid Sauce (Recipe No. 192) Bone a chicken carefully, in order that the skin may not be broken. Cut the skin down the middle of the back, and spread the chicken out on the table, skin side down. . Pull the legs and wings inside, and cut the flesh where it is thick in order to distribute it evenly over the skin. Season. Shell and halve the egg. Cut the egg, tongue, truffle, and pistachio nuts into strips. Spread the sausage meat all over the