À la mode cookery

Medallions a la Diana Take as many target moulds as required, line them with aspic jelly in different colours, outer row green, next row white, next red, the fourth blue, and the centre gold colour, in which a fragment of gold leaf has been whisked ; set on ice ; when set, fill the moulds with chicken, veal, game, or lobster cream. Brush over with liquefied aspic and place on ice again ; when properly set turn them out and arrange them en couronne on a pale green aspic socle. Fill in the interstices with whipped aspic, and in the centre fill in with a verte mayonnaise salad. This dish may be also made with coloured creams or jellies, giving a different flavour to each colour. ' These moulds are only procurable at Temple & Crookes, Motcomb St., S.W. In the centre there should be whipped cream sprinkled over with grated pistachio kernels. (See Plate X.) Melange a TEmpire Make some stiff jelly, and, if moulds in the shape of cushions are to be had, fill the moulds with them ; the jelly must be mixed with cream. I have no moulds, so I cut the jelly into cushion shapes and force on to the edges with a pipe line of golden colour jelly and make the tassels of the same. It is troublesome to do, but it makes a characteristic dish at a military supper or luncheon. One large cushion can be made or half a dozen smaller ones. Stand on the top of the cushion a crown. Take a crown mould and fill the inner part with red jelly, and where the jewels ought to be put in red, green, and white jelly to imitate stones and fill in all the remaining part with yellow jelly. At each corner of the cushion place lions made in orange jelly. Moulds in the shape of lions are to be obtained. Two little union jacks (paper ones) can be placed at the back of the crown. (See Plate X.) Milanese Frivolitds Boil half a pound of macaroni till tender, butter some pretty little moulds, and line them with the macaroni placed in rounds. Mince some cooked chickens' livers, a little foie-gras, three or four oysters ; ENTREES 7 I season with pepper, salt, and a dust of cayenne. Add some veloiite sauce in sufficient quantity to make a stiffish paste. Fill the moulds with this mixture and steam for forty-five minutes ; turn out and arrange in a circle. Garnish the top of one with chopped parsley, another with grated tongue, another with the hard-boiled yolk of an egg, and another with the hard-boiled white ; sprinkle chopped pistachio kernels over all. Serve a lemon sauce in a sauce tureen. Mutton Cutlets ^ la Pompadour (Cotelettes de Mouton h la Pompadour) Take some mutton cutlets, saute or braise them in stock with vegetables in it very carefully. Take some tomato sauce and an equal part of aspic jelly ; mix well together, and when nearly cold mask the cutlets with it, and if necessary let them stand on ice till cold. Ornament the cutlets with alternately truffles and hard whites of eggs cut into the shape of kites and crescents, and lay them all one way, Serve in the centre a macedoine of vegetables with mayonnaise sauce, and garnish with finely cut aspic and small tomatoes round. (See Plate VIII.) Mutton Cutlets a la Siegfried Trim a dozen mutton cutlets, cutting the bones short and freeing them from meat, fat, and gristle ; season with salt and pepper and fry them in clarified