Required: One pint of Espagnole sauce. Four tablespoonfuls of sherry. Eight tablespoonfuls of melted aspic jelly. Four sheets of gelatine. Two tablespoonfuls of cream.

Put the sauce in a small saucepan, and bring it to the boil, add to it the gelatine, wine, and aspic, and let it stand by the side of the fire for five minutes after the gelatine has dissolved. Skim the sauce well, and pass it either through a clean teacloth, a tammy cloth, or fine sieve, add the cream and salt and pepper, remembering foods that are to be eaten cold should be more highly seasoned than if they were to be eaten hot.

N.B.-If a cheaper sauce is preferred, use brown sauce instead of Espagnole, and leave out the cream.