Aspic à la Menagère.—This is very much the same
as the previous recipe, only the mould is lined with
a brown chaufroix sauce (prepared by mixing to-
gether half a pint aspic jelly and a gill each of
tomato and brown sauce, with a wineglassful of
sherry, 1oz. of glaze or Liebig Co.'s extract, and
a dust of coralline pepper), and fill up the mould
with minced underdone beef or mutton, mixed with
tomato mayonnaise, washed, boned, and filleted
anchovies, minced olives or capers, &c., and serve
garnished with any nice salad of cold cooked vege-
tables set with aspic in little cups or dariole moulds.