EGGS IN JELLY WITH CHEESE CREAM
Five hard-boiled eggs cut into quarters, small bottle French macedoine vegetables, 1 pint nicely flavoured aspic jelly, 1 tablespoonful sherry, 1¹⁄₂ gills stiffly whipped cream, 1¹⁄₂ tablespoonfuls grated Parmesan, or dry Cheddar, cheese, seasoning, salad.
Method.—Pour a shallow layer of the aspic jelly (previously mixed with the wine) into a plain-border mould, and when it is set arrange some of the quarters of the hard-boiled eggs on it with a few of the macedoine vegetables between; then pour a little of the remaining aspic (which should be cold but liquid) over, and stand the mould in a basin of cold water until the jelly is firm; then continue to use the eggs, vegetables, and jelly in the same manner until the mould is full. When the jelly is sufficiently set, turn the border out of the mould and fill the middle with whipped cream seasoned with a little salt and curry powder and mixed with the grated cheese. Any of the vegetables left over should be mixed with some crisp lettuce, finely-shred, and dressed with a plain salad mixture, and the surface of the salad should be garnished with little heaps of freshly-ground walnuts.