Required: Six ounces of cooked chicken. Quarter of a pint of cream Quarter of a pint of aspic jelly. Three-quarters of a pint of white sauce. Half an ounce of leaf gelatine. Half a teaspoonful of grated lemon rind. Salt and pepper.
For decoration: two red chillies or truffle or chervil.
Rinse out nine or ten small dariole moulds or cups in cold water. Warm the aspic slightly, pour a little into each mould, turn them to let it run all over, so that all the inside is thinly coated with it. Let it set; then decorate the top of each with some pretty design of chillies or truffle cut in fancy shapes or delicate sprays of chervil. Pour a few drops of aspic very gently on this decoration and let it set. It will then keep in place.
Heat the sauce, dissolve the gelatine in a tablespoonful of boiling Water, add it to the sauce; stir it well together, then strain it on to the pounded chicken. Mix them well together, then rub the mixture through a hair sieve. Next whip the cream and stir it gently into the other ingredients, adding the lemon rind, salt and pepper to taste, and, if liked, a few grains of nutmeg.