To two tablespoons, each, finely chopped carrot, onion, and celery, two sprigs parsley, one sprig thyme, two cloves, six peppercorns, and a bit of bay leaf, add one cup Madeira wine; bring to the boiling point and let simmer five minutes. Strain into a kettle and add one quart chicken stock, one tablespoon lemon juice, four tablespoons granulated gelatine, whites three eggs (unbeaten), one teaspoon salt, and a few grains cayenne. Heat gradually to the boiling point, while stirring constantly. Let boil two minutes, remove to back of range and let simmer thirty minutes; then strain through a double thickness of cheese cloth, placed over a fine strainer. Put a layer in a group of individual moulds, and when mixture becomes firm, decorate with truffle and red and green pepper, cut in fancy shapes. Place a cold French poached egg in centre of each, and gradually fill moulds with jelly. Chill thoroughly, remove to serving dish, and garnish with watercress. Serve with.

Jellied French Poached Eggs. - Page 62.

Remoulade Sauce

To one cup Mayonnaise dressing add one-half tablespoon, each, finely chopped pickles and capers, and one teaspoon, each, finely chopped parsley, powdered tarragon, and anchovy essence.