Boil a turkey that is too tough to be served whole. Put it on in cold water, bring slowly to the boil, and cook until the meat slips from the bones. Cut it off while hot and let it get cold. Return the bones to the pot-liquor and cook gently two hours longer. There should be a full pint of strong stock after the bones are strained out. Heat now and clear with white of egg, strain through flannel and color with a little caramel. Have at hand half a box of gelatine that has been soaked for two hours in a large cupful of cold water. Stir over the fire until the gelatine dissolves and the liquid is hot. Add then half a teaspoonful of onion-juice and a teaspoonful of kitchen - bouquet, with the juice of half a lemon.

Dip nappies or custard-cups or broad wine-glasses in cold water, put a notched slice of pickled beet in the bottom of each, and when the jelly is cold a teaspoonful of this. Upon it lay a slice of hard-boiled egg yolk, then fill the nappies with minced and highly seasoned turkey to within half an inch of the top. Pour in jelly to the brim, letting it sink as it will into the mince and rise to leave a stratum at top-Set on ice until they are wanted. Turn out upon crisp lettuce-leaves and pass mayonnaise dressing with them. You may substitute a slice of truffle, or half of a stoned olive, the cut side inward, for the pickled beet.

A handsome and a delightful entree.