Miss Parloa's new cook book and marketing guide

To make the jelly : Draw forward the kettle in which the turkey was cooked, and boil the contents rapidly for one hour. Strain, and put away to harden. In the morning scrape off all the fat and sediment. Put the jelly in a clean sauce-pan with the whites and shells of two eggs that have been beaten with four table-spoonfuls of cold water. Let this come to a boil, and set back where it will just simmer for twenty minutes. Strain through a napkin, and set away to harden. Galatine of Veal. Bone a breast of veal. Season well with salt and pepper. Treat the same as turkey, using, however, two pounds of boiled ham instead of the tongue. Cook four hours. Chicken in Jelly. For each pound of chicken, a pint of water. Clean the chicken, and put to boil. When it comes to a boil, skim carefully ; and simmer gently until the meat is very tender — about an hour and a half. Take out the chicken, skin, and take all the flesh from the bones. Put the bones again in the liquor, and boil until the water is reduced one half. Strain, and set away to cool. Next morning skim off all the fat. Turn the jelly into a clean sauce-pan, carefully removing all the sediment and to each quart of jelly add one-fourth of a package of gelatine (which has been soaked an hour in half a cupful of cold water), an onion, a stalk of celery, twelve pepper-corns, a small piece of mace, four cloves, the white and shell of one egg and salt and pepper to taste. Let it boil up; then set back where it will simmer twenty minutes. Strain the jelly through a napkin. In a three-pint mould put a layer of jelly about three-fourths of an inch deep. Set in ice water to harden. Have the chicken cut in long, thin strips, and well seasoned with salt and pepper ; and when the jelly in the mould is hard, lay in the chicken, lightly, and cover with the liquid jelly, which should be cool, but not hard. Put away to harden. When ready to serve, dip the mould in warm water and then turn into the centre of a flat dish. Garnish with parsley, and, if you choose, with Tartars or mayonnaise sauce. Chicken Chaud Proid. Skin two chickens, and cut in small pieces as for serving. Wash, and put them in a stew-pan with enough white stock to cover, and one large onion, a clove, half a blade of mace, a bouquet of sweet herbs and half a table-spoonful of salt. Let this come to a boil ; then skim carefully, and set back where it will simmer for one hour. Take up the chicken, and set the stew-pan where the stock will boil rapidly. Put three table-spoonfuls of butter in the frying-pan, and when it melts, stir in two table-spoonfuls of flour, and cook until smooth, but not brown. Stir this into the stock, of which there must be not more than a pint ; add four table-spoonfuls of glaze, and boil up once. Taste to see if seasoned enough ; if it is not, add more salt and pepper. Now add half a cupful of cream, and let boil up once more. Have the chicken in a deep dish. Pour this sauce on it, and set away to cool. At serving time, have large slices of cold boiled sweet potatoes, fried in butter till a golden brown, handsomely arranged on a warm dish. On them place the chicken, which must be very cold. On each piece of the meat put a small teaspoonful of Tartare sauce.