e of what butchers call
the rack of lamb, which is really the neck and ribs. Let it get cold;
cut from it six cutlets, which trim just as if they were uncooked; that
is to say, remove meat and fat from the bone, and scrape it. Mask each
of the cutlets in mint jelly[101-*] warmed enough to be half fluid.
Arrange very carefully round an entree dish when they are perfectly set,
so that the jelly will not come off. Have a Russian salad in the centre.

_How to Prepare the Salad._--To prepare this you require two or three
small vegetable cutters of pretty shape; use them to trim carrots, white
turnips, and cucumbers into small, attractive forms; boil these in
separate waters till tender; also green peas, sprays of cauliflower, and
very tiny young string-beans. Throw each vegetable as it is cooked into
ice-cold water to keep the color. Have some red beet-root boiled
_before_ it is cut into shapes. Use equal quantities of each vegetable.
Arrange them with peas in the centre, and the others in circles round,
studying the effect of color; then dress, but do not mask, them with
green mayonnaise.

At seasons when materials for Russian salad cannot readily be obtained
the chops may be served with a centre of cucumber salad, or one made of
the small white leaves of lettuce.

_Cutlets Chaudfroid a la Russe._--For this cold dish mutton cutlets are
used. They must be of the finest quality, and from mutton not newly
killed. Cut as many cutlets as required, trim, and scrape the bone.
Braise for an hour in a moderate oven till the meat is very tender,
remove, and press between two dishes until they are cold. Then trim each
cutlet into perfect shape. Boil a quart of strong stock (which already
jellies) down to less than half a pint; dip each chop into this glaze
once or twice, till they look "varnished." You now require a pint of
stiff aspic jelly; turn it out of the bowl, cut one or two slices a
quarter of an inch thick from it, to be cut into shapes (or croutons)
with a cutter to garnish the cutlets. Chop the rest of the aspic, lay
it round the dish, and the cutlets against it, with the croutons of
aspic to form the outer edge. The centre must be filled with a Russian
salad, in this case stirred up with very thick mayonnaise, instead of
being formally arranged. The mayonnaise must be only sufficient to dress
the vegetables, none to run into the other materials, and beet-root must
be added last, as it discolors the sauce if stirred up in