Cox's manual of gelatine cookery (copyright)

prepared chicken, and cover this with rows of the prepared tongue, egg, truffle, and pistachio nuts, each row running from neck to tail. Season, and roll the galantine up carefully, from side to side of the chicken. Moll the galantine in a cloth, and tie it tightly at each end with string. Put it in a pan of boiling water or stock (chicken bones can be used), and simmer gently till tender—14 to 2 hours according to size. Remove the cloth carefully, wash it, and roll the galantine firmly up in it again. Press between two boards or plates with a light weight on top till cold. Remove cloth; finish in one of the following ways :— (1) Glaze, and decorate with piped butter, blocks of aspic and _ chopped aspic. (2) Glaze, then coat with cool aspic, mixed with a little melted glaze, decorate with blocks of aspic, etc. (3) Coat with Chaudfroid Sauce and decorate. Finish with a coating of cold aspic. Serve on a block of Aspic Jelly, with chopped aspic round: Note.—Galantine of Veal can be made as above using 2% lbs. breast of veal instead of chicken. PRS te ae Sake “pte hea Shae Soo Sha Pua be Sipe a gh ashen PRAWNS IN ASPIC. Four to five persons 1 dozen prawns 4 pint Aspic Jelly (Recipe No. 16) Some chopped Aspic Jelly Fine cress, cucumber Truffle, chilli, hard-boiled white of egg, etc., for decoration Have ready some small dariole moulds, and put a thin layer of liquid aspic in each. Decorate with small fancy shapes of chilli, etc., and cover with another layer of aspic. Shell the prawns, and cut them into neat pieces. Fill up the moulds with alternate layers of prawns and aspic, allowing each layer to set before adding the next. Turn out when set, and decorate with chopped aspic, thinly sliced cucumber, and small bunches of cress. Instead of prawns any of the following can be used :-—lobster, crab, shrimps, salmon, or thinly sliced hard-boiled eggs. Page Twenty-seven SALMON MOULD. Four to five persons A heaped teaspoonful COX’S INSTANT POWDERED GELATINE 2 cupfuls of cooked flaked salmon (fresh or tinned) 1 gill water $ cupful salad dressing 1 cupful shredded lettuce 1 tablespoonful chopped pickles 2 tablespoonfuls lemon juice Salt and pepper Remove all skin and bones from the salmon, and flake it finely. Mix it with the salad dressing, lemon juice, pickles, lettuce, and seasoning. Dissolve the Gelatine in the water, and add it to the mixture. Put it into a mould which has been rinsed out with cold water, and leave to set. Turn out when firm, and garnish with thin slices of cucumber and salad. Page Twenty-eight COLD MEAT DISHES 29 LAMB CUTLETS EN CHAUDFROID. Five to six persons Braise a piece of best-end neck of lamb. When cold, divide it into cutlets, and trim them. Brush over with a lhttle cool Aspic Jelly to which has been added some chopped mint. Leave to set, then coat with the following Chaudfroid :— $ pint Bechamel Sauce (Recipe No. 191) 14 gills Aspic Jelly (Recipe No. 16) 1 tablespoonful cream Heat sauce and aspic. Add aspic gradually to sauce, tammy or strain, add cream, and use when setting. Put cutlets on a coating rack, and coat with the sauce. When set, decorate each with little fancy shapes of chilli, etc., and finish with a coating of cool aspic. Leave till firm, then put a cutlet frill on each, and dish in a circle with a salad of shredded lettuce and tomato in the centre. Garnish the dish with chopped aspic. * See note to Recipe No. 192. FILLETS OF VEAL MARGUERITE. Six to eight persons 14 lbs. veal fillet, cut into fillets, braised and pressed