a little salt, a tablespoonful of tarragon vinegar, and a
claret-glassful of sherry. Put these to the jelly, and when it has
boiled five or six minutes strain it through a jelly bag till clear.
Then put a little into an oblong baking tin (big enough for a
half-quartern loaf), and when it is nearly set put in the chicken with
its breast downwards; the chicken having been masked all over with white
sauce, in which aspic has been well mixed, and ornamented with a device
of truffles cut in stars and kite shapes. When the chicken is in, fill
up the mould gradually with the remainder of the jelly. Let it stand for
some hours, or place it on ice before turning it out.

Chicken with Spinach.

Poach nicely in the gravy five or six eggs. Dress them on flattened
balls of spinach round the dish and serve the fowl in the centre,
rubbing down the liver to thicken the gravy and liquor in which the fowl
has been stewed, which pour over it for sauce, skimming it well.
Mushrooms, oysters, and forcemeat balls should be put into the sauce.

Chicken Stewed Whole.

Fill the inside of a chicken with large oysters and mushrooms and fasten
a tape round to keep them in. Put it in a tin pan with a cover, and put
this into a large boiling pot with boiling water, which must not quite
reach up to the top of the pan the chicken is in. Keep it boiling till
the chicken is done, which would be in about an hour's time after it
begins to simmer. Remove the scum occasionally, and replenish with water
as it boils away; take all the gravy from it and put it into a small
saucepan, keeping the chicken warm. Thicken the gravy with butter,
flour, and add two tablespoonfuls of chopped oysters, the yolks of two
eggs boiled hard and minced fine, some seasoning, and a gill of cream.
Boil five minutes and dish the fowls.

Cotelettes a l'Ecarlate.

Make a stiff forcemeat from the breast of a fowl or pheasant, or the two
breasts of partridge or grouse. Cut some slices of tongue into cutlet
shapes. Take some more tongue, pound and pass it through a sieve and mix
it with the forcemeat. Season with a little cayenne and mushroom
flavour. Butter and fill up some cutlet moulds with the forcemeat, and
steam them in the oven. Then turn out the cutlets and place them on a
baking sheet. Glaze them and replace them in the oven for a few seconds.
Dish up alternately a cutlet of tongue with a cutlet of forcemeat; sauce
the whole with chaud-froid sauce, and garnish with