Ragout For Ballettes A La St. Louis

Take rather better than a half-pint of good clear consomme, dissolve in it not quite a quarter of an ounce of Marshall's gelatine, and then strain; leave it till somewhat cool, then mix with it the cooked breast of a chicken, two or three cooked button mushrooms, one large truffle, and two or three table-spoonfuls of cold cooked sweetbread, using up any remains from a previous meal for the purpose, and cutting all these ingredients into little dice shapes.

Cream A La Indienne Creme A L'indienne

Line a large egg mould with aspic jelly, and ornament it with truffle, shreds of hard-boiled white of egg, French red chilli and French gherkin; set this garnish with more jelly, and line the mould completely over with Aspic cream (vol. i.); fill up the mould with a cream as below; put asidetill set, then dip the mould into hot water and turn out the egg on to a bed of chopped aspic on an entree dish; arrange round the egg some small eggs prepared as below, and between each of these place a little finely-chopped aspic, and garnish the eggs with small hatelet skewers. Serve for an entree for dinner or luncheon, or for any cold collation.

Cream For Mould For Cream A L'indienne

Take half a, pound of cold cooked chicken, half a pound of lean cooked ham, and one ounce of fresh butter; pound together till quite smooth, then mix it with half a pint of sauce as below, and rub all through a tammy or fine hair sieve; mix with a quarter of a pint of stiffly-whipped cream, and pour into the mould.

Sauce For Cream A L'indienne

Cut up four peeled onions into little dice shapes, and put them into a stewpan with one ounce of good butter, two bayleaves, and a sprig of thyme; fry till a nice golden colour; then mix with a teaspoonful of chutney, one chopped capsicum, a dessertspoonful of tamarinds, a teaspoonful of curry paste, a dessertspoonful of Marshall's Curry Powder, a teaspoonful of turmeric, the juice of a large lemon, two tablespoonfuls of grated fresh cocoanut, a salt-spoonful of salt and one ounce of glaze; mix with one pint of white stock, a wineglass of sherry, and the same of white wine, then simmer till tender; dissolve it in a quarter of an ounce of gelatine, and tammy and use.

Small Eggs For Garnish

Line some little egg moulds with aspic jelly, fill up with a macedoine of cooked vegetables and pour in some aspic jelly. When this is set. dip into hot water, turn out, and use.

Timbal A La Coniorin Timbale A La Comorin

Line a pint bomb mould very thinly with liquid aspic jelly, then ornament it with little fillets of cold braised sweetbread and cooked chicken that are cut out in tiny cutlet shapes by means of a cutlet cutter, and masked alternately with salmon-coloured and white Chaudfroid sauce (vol. i.). Put in the sweetbread and chicken alternately. "When the mould is completely covered, mask it lightly over with aspic jelly, to keep the garnish in place. Prepare a curry mixture as below; then put into it all the trimmings of the chicken and sweetbread that are chopped up, mixing well together, and then pour it into the mould; leave it on ice till set. When thoroughly cold dip the mould into hot water and turn out on a border of plainly boiled rice for curry (vol. i. page 32), and garnish round with little cases, and arrange here and there a little finely-chopped aspic jelly.