Required: One ounce of butter. Half an ounce of flour. Half a pint of chicken stock. Half a gill of milk. One gill of cream. One gill of aspic jelly. Four sheets of gelatine. Two teaspoonfuls of lemon-juice. Salt and pepper.

Melt the butter, stir in the flour smoothly, and let it cook over a gentle heat for five minutes, which gives it a nice glazed appearance. Add the milk and stock, and stir over the fire until it boils, then let it simmer gently for five minutes. Season it carefully with salt and pepper, and strain in the lemon-juice. Let it cool slightly, then add the aspic, in which. the gelatine has been dissolved, re-heat the sauce carefully, and rub it through a hair sieve. When it has cooled, stir in the cream. Pour the sauce evenly all over the galantine, and leave it until set. Put it on a dish, arrange a border of chopped aspic round, and decorate with pretty shapes cut in aspic. N.b. - If a cheaper dish is preferred, use all milk instead of cream, or brush the roll over with melted glaze and pipe a decoration of butter on the top