No. 214. Ham Mousse

40 cts.

A : 2 cs. boiled ham, chopped and pounded very fine, dash cayenne, 1 tsp. French mustard :

B : 1/2 c. Aspic Jelly No. 208 (Aspic Jelly), or 1 tsp. granulated gelatine, dissolved in \ c. hot water, and 1/2 c. cream, whipped; C : Cold Cream Sauce No. 156 (Cream Sauce).

Mix A with B thoroughly, turn into a square mould, place on ice for 2 or 3 hours. Cut in thin slices and serve with C. a spoonful on each.

No. 215. Lobster Mousse

70 cts.

A : 2 cs. lobster-meat, chopped very fine and marinated in French Dressing No. 436 (French Dressing) 1/2 an hour;

B : 1/2 c. Aspic Jelly No. 208 (Aspic Jelly), or 1 tsp. gelatine, dissolved, and 1/2 c. Mayonnaise Cream Dressing No. 438 (Mayonnaise Cream Dressing) ;

C : 2 truffles, sliced.

Garnish mould with C, drain A, mix with B, fill mould, place on ice for 3 hours. Serve with Cucumber Salad No. 456 (Cucumber Salad, Whole or Farci).

No. 216. Olive Timbales

20 cts.

A : 6 Anchovy stuffed olives or Pim Olas or plain olives;

B : 1 c. Aspic Jelly No. 208 (Aspic Jelly), colored light green : C : 2 hard-boiled egg-whites, cut into fancy slices; D : Yolks put through a sieve.

Line very small timbale moulds with B, garnish with C, then add A and fill with B, place on ice for 3 hours. Serve sprinkled with D.

No. 217. Pate de Foie Gras en Surprise

65 cts.

A : 1/2 jar pate de foie gras, softened with cream;

B : 1 c. Aspic Jelly No. 208 (Aspic Jelly), mixed with 1 c. whipped cream, or use all jelly.

Line mould with B, when set fill with A, place on ice for 3 hours. Serve in slices.

No. 218. Veal Jelly Mould

30 cts.

A : Knuckle of veal, well covered with meat, boil until tender, with 1 tsp. onion, 1 tbsp. celery, 1 tsp. parsley, minced, 1 tsp. salt, 1/4 tsp. cloves, dash cayenne and 1/2 tsp. Kitchen Bouquet ;

B : 6 hard-boiled eggs, cut in slices.

Remove meat from A, chop fine, return bones to kettle and boil until liquor is reduced to 1 pt. Line mould with B, pour in \ an inch of stock, strained, mix remainder stock with meat, fill mould, place on ice for 3 hours. Serve cut in slices with salad.

No. 219. Veal Loaf

40 cts.

A : 2 lbs. lean veal, 1/8 lb. each ham and salt pork, chopped very fine.

B : 1/2 c. bread-crumbs, soaked in milk, 2 tbsps. melted butter, 1/2 tsp. each salt, paprica, and onion-juice, 1/8 tsp. each allspice and cloves, dash nutmeg, grated peel and juice of \ lemon, 1 egg, well beaten.

Mix A, add B, mix thoroughly, fill square baking-pan and bake 1 hour, basting with melted butter, or cover with salt pork. Serve cold in slices.

No. 220. Veal and Ham Pie

75 cts.

A : 1/2 c. calf's head or 2 lbs. veal cutlet, boiled with a bunch of herbs, or 1 tbsp. Kitchen Bouquet, 1/2 an onion, 2 cloves, 1 tsp. salt, 1/2 tsp. paprica, 1 tbsp. vinegar;

B : 1 c. lean boiled ham, cut in slices boiled eggs, cut in slices, and grated peel of lemon.

Boil A until tender, cut meat into inch pieces, add B, till deep dish, add stock reduced to 1 pt. and strained. Cover with plain paste or Puff Paste No. 541 (Puff Paste) and bake1/2 or 3/4 of an an hour in moderate oven. Serve cold.