Border Of Mayonnaise Of Vegetables

Take half a pint of any nice mixed cooked vegetables, mix with them a quarter-pint of Mayonnaise sauce (vol. i.), a little chopped tarragon, and three-quarters of a pint of strong aspic jelly; mix this on ice till beginning to set, then put it into a border mould, leave till set, then dip into hot water, turn out, and use.

Sauce For Supreme Of Chicken In Blanquette

Take half a pint of Blanquette sauce (vol. i. page 11), mix with it half a pint of strong aspic jelly and four sheets of Marshall's Finest Leaf Gelatine, dissolve, tammy, and use.

Little Oases Of Chicken A La Midas Petites Caisses De Volaille A La Midas

Take, for six to eight cases, half a pound of cooked chicken freed from bone and skin, pound it till perfectly smooth, rub it through a fine hair sieve, then mix it with two and a half gills of strong chicken stock, or some well-flavoured consomme that is of the consistency of stiff jelly, also a wineglassful of sherry, a dust of coralline pepper, a pinch of salt, and the gravy from a tin of mushrooms that has been reduced to about a tablespoonful; add by degrees half a pint of stiffly-whipped cream, well mix together, then put into a forcing bag with a plain pipe, and force out the mixture into some little paper souffle cases (around each of which has been placed a band of foolscap paper about two inches deeper than the cases). Put them in the charged ice cave till quite ice cold but not frozen, and when the mixture is set have some Tomato aspic (vol. i.) or clarified stock (similar to that used for the puree) slightly coloured with a little carmine, and when it is cool and of the consistency of thick cream pour some on the top of each souffle about one-eighth of an inch thick; let this set, then remove the bands of paper, dish the cases on a dish-paper or napkin, and serve for an entree or for any-cold collation. If the stock or consomme should not be stiff enough, add a few leaves of Marshall's gelatine to it.

Little Souffles Of Chicken Cold Petits Souffles De Volaille Froids

Put one and a half gills of cool aspic jelly into a stewpan or basin and whip till it is quite white and begins to thicken, then add to it three-quarters of a pint of very stiffly-whipped cream, one tablespoonful of tarragon vinegar and a dust of Marshall's Coralline Pepper and a little salt; chop very finely half a pound of cold cooked chicken which has been freed from skin and sinews, and add this to the other mixture, with a teaspoonful of finely-chopped parsley or tarragon and chervil. Surround some little china or paper souffle cases with bands of foolscap paper, which should stand about one and a half inches above the cases, fix the bands with a little sealing-wax, then pour the prepared mixture into the cases and stand them in the refrigerator for about half an hour; then remove the papers, sprinkle the souffles over alternately with little diamond shapes of cooked tongue or ham and sprigs of chervil and chopped parsley. Dish up on a dish-paper, and serve for an entree for dinner or luncheon, or for any cold collation. If liked these may be arranged in little fancy cases, which can be used again. Rabbit or any cold game can be used in a similar manner, and the above quantities are sufficient for five to six persons.