Comprising Aspic-Jelly.

Fricassee of Chickens, with Aspic-Jelly.

Salmis of Partridges.

Mayonaise of Fillets of Soles, Ac.

of Chickens.

Darne, or Slice of Salmon, d la Montpellier. Trout, d la Vertpre. Chicken Salad. Lobster Salad. Tongue, with Aspic-Jelly. Ham, with ditto. Aspic of Fowl, d la Heine.

Potted Pheasants, a la Royale. Putted Fowl and Tongue.

Lobster.

Prawns or Shrimps.

Yarmouth Bloaters. Galantine of Poulard, with Jelly. Boar's Head, with Aspic-Jelly. Chickens, d la Belle- Vue. Lamb Cutlets, d la Prineesse. Fillets of Fowls, a la Victoria. Sandwiches, a la Regence.

of Fillets of Soles, Ac.

1218. Aspic Jelly

Take about thirty pounds of knuckle of fresh veal, wash the meat in plenty of water, and put it into a stock-pot, with four hens, and eighteen calves'-feet previously boned, and parboiled in water for ten minutes; fill up the stock-pot with about four gallons of spring water, and set it on a stove-fire to boil; as the scum rises to the surface, remove it with a skimmer, and keep pouring in small quantities of cold water, to check the boiling occasionally, so as to enable the albumen (which forms the white scum), when effectually dissolved by the heat of the water to be thrown up in larger quantities than would be the case if the process is hurried ; otherwise the aspic so prepared would be more difficult to clarify. The aspic, being well skimmed, should then be garnished with four carrots, three large onions stuck with two cloves each, four heads of celery, two cloves of garlic, a large faggot of parsley and green onions, with two bay-leaves, and a large sprig of thyme; four blades of mace, and a teaspoonful of pepper-corns. Next, set the stock-pot down by the side of the stove-fire, to boil very gently for about six hours; all the grease should then be carefully removed from the top, and the aspic strained through a broth napkin into large kitchen basins, and put away in the larder to cool. When the aspic has become firm, scrape off the grease from the surface, and run a 25 little boiling water upon the top, to wash away any that remains, throw this water off, and with a clean cloth absorb all the remaining moisture. The aspic must now be put into a large stewpan, and set to boil on a brisk stove-fire, and then removed to the side that it may throw up its scum for ten minutes; this should be removed as it rises and the aspic must afterward be allowed partially to cool, preparatory to its being clarified; for which purpose, put into a stewpan the whites of six eggs, four whole eggs, about one pound of fresh veal, as much game or fowl, perfectly free from bone, sinew, or fat, and thoroughly pounded in a mortar; to these add a bottle of French or Rhenish white wine, and a little spring water; whisk the whole well together until thoroughly mixed, then add this preparation to the aspic, and continue whisking the whole together over a brisk stove-fire until the eggs, etc, begin to coagulate; then immediately pour in the juice of six lemons, mixed with a little spring water, and remove the aspic to the side of the stove-fire; put the lid on the stewpan, place some live embers of charcoal upon it, and leave it to simmer very gently for about half an hour. Next, pour it into a flannel jelly-bag, prepared in the usual way to receive it, and keep pouring the jelly through the bag for a few minutes, when it will become perfectly bright, then allow it to run into the basin until the whole has passed. Pour the aspic into deep sautapans or stewpans, and set it in the larder to become firm. Care should be taken throughout the process to avoid putting any thing into the aspic that would be likely to prevent it from becoming of a pale straw color: half may be colored of a darker shade, by mixing in with it a few drops of caramel or browning.*

Previously to mixing the eggs, etc., with the aspic, a small quantity should be put into a dariole-mould upon the ice to prove its strength ; as although it is necessary (especially during hot weather) that all jellies should contain a large proportion of gelatine, yet, if this predominate, the jelly becomes very difficult to clarify.