CHAUFROIX, &c.
but it is most certainly, if carefully made, a
very seductive one. For the meat jelly put into a
delicately clean pan 1oz. of leaf gelatine, a pint of
well flavoured stock (white or brown, according to
the use you intend putting it to), a sliced onion, a
bay leaf, a bunch of herbs, a few peppercorns and
allspice mixed, and the white and shell of an egg, and
bring these all very gently to the boil, whisking them
well together till the boil is just reached, then run it
all through a warmed jelly bag. It should be crystal
clear, but if not, strain it through the bag again.
Now for the second version of this dish: Prepare
the conventional white sauce of commerce, stiffen it
with vigorously acidulated aspic jelly in the propor-
tion of two parts aspic to one of white sauce, and
with this mask thickly some slices cut from a cold
fowl, either roast, boiled, or stewed, as may be con-
venient, and when this first coating is set, glaze with
the plain aspic, and serve, in all probability with
slices of tinned tongue and canned peas, or a tinned
macédoine. Now, I do not for one moment assert
that if carefully prepared this roughly described
dish may not result in a distinctly appetising little
entrée on an emergency, and if the masking sauce
is well flavoured, the aspic not unduly acid, and
especially if the dish be modestly styled chicken in
aspic, and tinned garnish be eschewed, it will meet
with much approval, but a suprême en chaufroix, or
en aspic, however nicely prepared, it simply is not,
and never will be!
For an entrée en aspic, the meat used may, or may
not, have been cooked for the purpose. Of course,