Ingredients. - One chicken. One half-pint of white sauce. One gill of cream. Two tablespoonfuls of aspic jelly. Chopped pieces of aspic jelly. Mixed vegetables. One gill of mayonnaise sauce.

Time required, about one hour and three-quarters.

To make Chaud Froid of Chicken :

1. Put half a "pint of white sauce (see "Sauces," Lesson No. 1) in a stewpan.

2. Put the stewpan on the fire to boil, and stir well with a wooden spoon, till the sauce is reduced to one gill.

3. Then add one gill of cream, and stir again, until it just boils.

4. Take a tammy sieve and stand it over a basin.

5. Take the stewpan off the fire, and pass the contents through the sieve into the basin.

6. "When it is all passed through into the basin, stir in two tablespoonfuls of aspic jelly (see "Jelly," Lesson No. 2).

N. B. - This aspic jelly should be made with chicken as well as veal.

7. Take a cold roast chicken (see " Trussing a Fowl for Roasting "), and put it on a board.

N. B. - The chicken must be young, as the flesh should be as white as possible.

8. Cut it up in the same way as for carving, taking care that the pieces are all of one size. Remove the skin, and neatly trim each piece.

9. Dip these pieces of chicken in the sauce, covering them well over.

10. Stand a drainer over a dish.

11. Place the pieces of chicken on the drainer, and let them remain until the sauce is set over each piece.

12. For serving, arrange the pieces of chicken on chopped aspic jelly (see "Jelly," Lesson No. 2), in a circle on a dish.

13. The centre should be filled in with mixed vegetables-i. e., cooked potato, carrot, and beet-root, stamped out with a vegetable-cutter; cooked French peas, cut to the shape of dice; and green peas-all mixed together, with two tablespoonfuls of mayonnaise sauce. (See "Sauces," Lesson No. 3.)