Pot-pourri from a Surrey garden

Now put the half of a white of raw egg with the chicken, mix them well together, add little by little some good thick fresh cream, and make it blend as much as possible ; add three or four spoonfuls of cold Sauce Supreme, and about three gills of thick cream. Test it by dropping a little of the mixture into water. It should be soft, not too solid, and well-flavoured. Always try it before putting in all the cream, or it might become too limp, which would spoil its quality. Butter the inside of a round cylinder- shaped mould with a hole in the centre of it. Put the mould on the ice for a moment to harden the butter. Fill the mould with the mixture up to about an inch from the rim. Tap the mould gently on a napkin folded several times to equalise the mixture and to heap it together, to prevent the holes which might form themselves inside the sponge. Put a little boiling water in a saucepan large enough to contain your mould, cover it with a lid, put it in a very slow oven, and let it poach for twenty-five to thirty minutes. See that the water in the saucepan does not boil, for which it is necessary from time to time to add a drop of cold water. Turn out the mould onto an entree- dish ; trim with one or two truffles cooked in Madeira. Cover the mould lightly with a little of the Sauce Supreme, and put the rest of the sauce in a sauce-boat. D2 36 POT-POURRI FROM A SURREY GARDEN Mousse de Poles Gras & la Gel6e. — Take a cylinder - shaped mould with an opening in the centre, put the mould for a second or two onto the ice. This done, pour into it a glassful of meat jelly, cold without being frozen. Turn your mould on the ice so as to line it — that is to say, to make the jelly adhere to the inside of the mould in a thin layer. Eeplace the mould onto the ice till wanted. Put into a saucepan or a bain-marie well cleaned out about three gills of good cream, thick and sweet, stand it on the ice for several hours ; when about to use it, beat it up with an egg- whisk for seven or eight minutes, without taking it off the ice. It should rise and become firm, like the white of an egg. Put it to strain through a fine strainer. Pound in a mortar a cooked foie-gras of from 1 Ib. 3 oz. to 1 Ib. 5 oz. in weight. Pass the foie-gras through a fine hair-sieve. Pound with the foie-gras 4| oz. of fresh butter, put it into a basin, and work it with an egg- whisk or wooden spoon, and absorb into it gradually three or four spoonfuls of Sauce Supreme, add a wineglassful of rather firm meat jelly. The jelly should be tepid and added quite gradually, working it in all the time so as to make it quite smooth and soft. Season with salt, pepper, and nutmeg. If it is winter, work it in a warm place to prevent its turning, add the whipped cream quickly, and fill up the mould to the rim. Put the mould into a good, sized jar, and cover it well with pounded ice, and surround the mould with it. Leave it in the ice for two hours or more, according to the season, and especially in summer. When ready to serve, have a basin filled with hot water, dip the mould into it so as to be entirely covered, that it may come away clearly from the mould. Trim with pieces of jelly. Nouilles Fraiches (Fresh Nouille Paste).— The paste for Nouille is made in exactly the same way as for FEBRUARY 37