À la mode cookery

liquefied aspic jelly and glaze the cutlets with it. Dish up en coiironne alternately with little rounds of ham of same size as veal dipped in aspic, on a border of mushroom jelly (which is made of aspic and a puree of mushrooms). Garnish with peas in the centre which have been cooked in two tablespoonfuls of aspic jelly. Place little croutons of pink aspic round the dish. (See Plate VIII.) Veal Cutlets a la Heinz Cut some veal cutlet into rounds the size of a five-shilling piece. Have ready some fine breadcrumbs, into which mix pepper and salt to taste, a little minced parsley, thyme, and a soupgon of grated lemon-peel. Dip the cutlets in Qg%, and then crumb them. Take one of Heinz's tins of baked beans, warm them up, and pile them up in the centre of the dish. Arrange the cutlets round, with a piece of fried and rolled bacon in between each. Pour a little tomato sauce over all, and serve very hot. Vol-au-Vent of Lamb Sweetbreads en Blanquette Make a vol-au-vent case, or a few small vol-au-vent cases. Steep some lamb sweetbreads in cold water, bleach, drain, and chop them ; cook them in white braise, drain, and cut them into scallops ; mix them in some veloute sauce, and fill the inside of the vol-au-vent with the sweetbreads Creme de Veau a la General Make some forcemeat with veal or chicken, some pistachio nuts finely chopped, seasoned to taste, some minced ham ; pass through sieve ; add a gill and a half of aspic, a glass of sauterne, a gill of cream, and a gill of Supreme sauce. Line some cutlet-moulds with pale aspic, cut some truffles in strips, and arrange them as in a plate in the moulds, also some strips of French beans picked or otherwise, with little devices imitating roses in red aspic ; arrange the truffles in some of the moulds and the green in the others. Put on ice and have readysome white aspic cream and some pink aspic cream — decorate the moulds half with white and half with pink, doing one colour at a time and then placing on ice. Creme de Veau * Porte Vein^' Pound the meat of a pound of veal, pass it through a sieve with a gill of cream, salt, and white pepper to taste ; line the moulds with aspic, decorate the nails with truffle and the knot with tongue, cut very thin, then put on ice. Then fill the moulds with the veal forcemeat and lay on the top a slice of ham cut to the shape of the mould. Dish up on a border of ham farce coloured with a little cochineal ; place in the centre a macedoine of vegetables en viayonnaise or with peas tossed in aspic. These moulds can be procured only at Jones Brothers, Down Street, Piccadilly, W. (See Plate XIV.) PLATE XL A, Boiled Fowl ; B, Roasl Pheasant; C, Roast Partridges. V-.'- ■ < k^\y^ And we meet — with champagne and chicken at last' Lady Mary W. Montagu PLATE XII. \. [illustration: Little Aspics of Wild Duck. 3. Blanc Mange of Pheasant. 2. Chicken a la Tombeau. 4. Prawns a la "de Salis." 5. Chicken a la Chancelliere.] 5. Chicken a la Chancelliere. ^ Ci> POULTRY AND GAME RECIPES AND THEIR COOKERY In my remarks in the pages on Entrees I have talked of boiling, roasting, &c., so that I think it would be superfluous to enlarge any more on that subject, therefore I shall only give a few hints by which to ensure their succulency.