Curled Celery

Cut the celery for an inch at one end into as many exceedingly thin slices as possible, then press these slices together and cut them in the opposite direction; repeat at the other end of the stalk and throw into ice-water; as the stalks become crisp the fringed ends will curl.

Stuffed Medallions Of Chicken, With Cress

(For eight medallions)

1 cup of aspic jelly 1 cup of hot white sauce 1 tablespoonful (scant) of gelatine ¼ cup of cold water Cold cooked chicken breast, cold cooked tongue or ham

Cooked yolks of 2 eggs, sifted

3 or 4 tablespoonfuls of cold

Bechamel or cream sauce Bits of cooked white of egg, cress, pimento and truffle

Soften the gelatine in the cold water and dissolve in the cup of hot sauce and set aside. Cut the chicken in very thin slices; from these stamp out eight rounds (use a biscuit cutter). Cut rounds of the same size from thin slices of ham or tongue. Brush over the chicken rounds with half-set aspic and press the rounds of ham or tongue upon them. To the trimmings of chicken breast add one-third the quantity of ham or tongue, and chop the whole very fine; add the yolks and the cold sauce and pound the whole in a mortar. When smooth add salt and pepper as needed. The mixture should be soft enough to spread on the rounds of meat. More sauce or cream may be added if needed. Spread the mixture on the rounds with a silver knife, giving it a slightly dome-shape. At last make very smooth by dipping the knife in boiling water. Let cool on ice. The sauce containing the gelatine (chaudfroid) should be just cool enough to set when poured over the chilled rounds and leave them with a smooth covering. When the sauce is firm, decorate each round to suit individual fancy, then cover each bit of decoration with a little aspic jelly just on the point of setting. When cold serve with cress, endive or celery, and French or mayonnaise dressing.

Medallions Of Veal, With String Bean Salad

1 pint of chopped cooked meat (¾ veal, ¼ ham) 1 cup of hot sauce (white) 2 chopped truffles or

½ cup of chopped mushrooms ½ teaspoonful of paprika 1 tablespoonful of gelatine (scant) ¼ cup of cold water

The broth of which the sauce is made should be highly flavored; chicken stock is the best for the purpose. Soften the gelatine in the cold water and dissolve in the hot sauce; add the other ingredients and turn upon a platter or agate dish rinsed with cold water. Let the mixture be about half an inch thick. When cold, stamp the mixture into rounds with a biscuit cutter, dipped in boiling water. Remove the rounds with a spatula. Put the trimmings over the fire in a saucepan and when liquid, cool and shape as before. Cover the medallions very neatly, with chaudfroid sauce; decorate with blanched pistachio nuts cut in halves. Serve with a green vegetable as lettuce and cress or with asparagus tips or tiny string beans seasoned with French dressing.