Aspic de Volaille aux Huîtres.—Blanch some good
oysters in their own liquor till plump and frilly,
then drain them and leave till dry; cut the white
meat of a cold cooked vegetables, anchovies, hard-
boiled egg, &c. Or you may make a chaufroix by
dissolving 1oz. of best leaf gelatine in, say, half a
pint of very thick brown olive sauce, letting it boil
in a quarter part, and then using as it is setting.
Cold mutton, if cut into neat little wedge-shaped
pieces and marinaded as described in the first
chapter, then masked with Chevreuil sauce (stiffened
with from 1oz. to 1oz. of leaf gelatine to the half
pint of sauce when boiled in, and served with any
salad convenient—preferably French bean salad,
made by tossing some cold cooked beans in a mixture
of oil, lemon juice, and seasoning to taste), is a very
dainty form of “cold mutton.” The plain cold
mutton can be made into a very pretty dish by
coating with tomato aspic and served with any kind
of salad tossed in mayonnaise. Wedge-shaped
fillets cut from cold roast beef are excellent if
masked with Lorraine sauce, i.e., a gill each of good
brown sauce, tomato purée or conserve, and aspic,
meat of a cold cooked chicken into neat pieces, either
dice or rounds, and shred and crisp two-thirds as
much celery as you have chicken, and blanch half
the bulk of good walnuts; now line a plain Charlotte
mould with jelly cream (i.e., a gill of thick double
cream carefully stirred with half a pint rather stiff
savoury jelly; or if preferred, use a rich creamy
béchamel sauce stiffened with 1oz. of best leaf
gelatine to the pint of béchamel), and then fill up
with the chicken, celery, walnuts, and oyster, mixed
with a little good mayonnaise aspic, and serve
garnished with prawns, caviar, and chopped aspic
jelly.