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.

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.