Cold Entrée for Suppers.
- Ingredients—2 fowls.
- ½ pint of mayonnaise sauce.
- A cucumber.
- 4 hard-boiled eggs.
- 1 pint of aspic jelly.
- A beetroot.
Method.—Boil the fowls and cut them into neat joints.
Put them in a dish in a circle, the one leaning on the other.
Place in the middle a bunch of endive, and coat the pieces of chicken with mayonnaise sauce.
Cut the hard-boiled eggs in quarters, and lay them round the chicken with slices of cucumber and beetroot, and garnish with a border of chopped aspic.
Veal Cutlets.
- Ingredients—2 lb. of veal cutlet.
- Egg and bread-crumbs.
- 3 oz. of clarified butter.
- ½ oz. of flour.
- ½ pint of nice stock.
- Some mashed potatoes.
Method.—Beat the cutlet well to break the fibre of the meat, and then cut it into neat oval or round shapes.
Brush them with the egg and cover them with fine bread-crumbs.