The official handbook for the National Training School for Cookery

1 gill of cream o 6 2 tablespoonsful of aspic jelly \ Chopped pieces of aspic jelly j 1 5 Mixed vegetables o 9 1 gill of mayonnaise sauce o 5^ 6 6| Time required, about one hour and three-quarters. Now we will show you how to make Chaud froid of Chicken. 1. We put half a pint of white sauce (see " Sauces," Lesson No. i), in a stewpan. 2. We put the stewpan on the fire to boil, and stir well with a wooden spoon till the sauce is reduced to one gill (or quarter of a pint) 3. We then add one gill (or quarter of a pint) of cream> and stir again until it just boils. 4. We take a tammy sieve and stand it over a basin. 5. We take the stewpan off the fire and pass the contents through the sieve into the basin. 6. When it is all passed through into the basin, we stir in two tablespoonsful of aspic jelly (see "Jelly," Lesson No. 2). N.B. — This aspic jelly should be made with chicken as well as veal. 7. We take a cold roast chicken (see "Trussing a Fowl for Roasting"), and put it on a board. N.B. — The chicken must be young, as the flesh should be as white as possible. 8. We cut it up in the same way as for carving, taking Cooking Meat. — (Entries) Chaud Froid of Chicken. 65 care that the pieces are all of one size. We must remove the skin and neatly trim each piece. 9. We take these pieces of chicken and dip them in the sauce, covering them well over. 10. We stand a drainer over a dish. 11. We place the pieces of chicken on the drainer, and let them remain until the sauce is set over each piece. 12. For serving we arrange the pieces of chicken on chopped aspic jelly (see "Jelly/' Lesson No. 2,) in a circle on a dish. 13. The centre should be filled in with mixed vegetables, i.e., cooked potato, carrot, and beet-root, stamped out with a vegetable cutter, cooked French beans, cut to the shape of dice, and green peas, all mixed together, with two tablespoonsful of mayonnaise sauce. (See "Sauces," Lesson No. 3.) 66 National Training School for Cookery., Lesson No. 6. VEAL CUTLETS. Average cost of " Grilled or Fried Veal Cutlets." s. d. 3 lbs. of the best end of the neck of veal. ... 3 c Savory thyme ) A very little lemon rind J o of 1 bunch of parsley ) I ounce of butter , o 1 1 teaspoonful of lemon juice o o\ 1 egg o 1 Pepper and salt ) Bread crumbs j c 1 3 4 £ lb. of bacon for rolls o 6 3 10 Time required, half an hour, iVow we will show you how to grill Veal Cutlets. 1. We take three pounds of the best end of the neck of veal, or veal cutlet, and put it on a board. 2. We take a saw and saw off the end of the rib bone, leaving the cutlet bone three inches in length. 3. We saw off the chine bone, which lies at the back of the cutlets. 4. We joint each cutlet with the chopper. 5. We take a sharp knife and cut off each cutlet close to the bone, so as to get an extra cutlet between each bone. 6. We take a cutlet bat and beat each cutlet to about half an inch in thickness. 7. We trim the cutlet round, leaving about half an inch of the rib bone bare. 8. We form the cutlets to a good shape. N.B. — The trimmings of the cutlets should be put aside, as the fat may be clarified, and used for dripping. Lessons on Cooking Meat. — {Entrdes^) Veal Cutlets. 67