Iced Curried Vegetables Legumes En Kari Glacees

Take four peeled onions, cut up in dice shapes, put them in a stewpan with two ounces of butter, and fry for about fifteen minutes till a nice golden colour, then add a pinch of chopped bayleaf and thyme, one ounce of glaze, one ounce of Marshall's Creme de Riz, the strained juice of one lemon, a teaspoonful of chutney, a teaspoonful of Marshall's Curry Powder, a pinch of salt and coralline pepper, one and a half pints of good flavoured stock, and four or five sheets of Marshall's Gelatine, and stir till boiling, then simmer till tender and rub through a wire sieve, add a quarter-pint of thick whipped cream and mix in it a pint of any nice cooked macedoine of vegetables, such as carrots, turnips, French beans, etc. Place in a basin on some ice, and when quite cold use as a dressed vegetable or for a second-course or luncheon dish, or for serving in the centre of any cold entrees either of meat or fish. The prepared macedoine can be used for the pint of mixed vegetables.