Another version of this dish is made by filling the
savoury jelly-lined mould with chicken cream (made
as for crème de volaille), setting it with more of the
savoury jelly (which should be rather stiff for this
purpose, allowing 1oz. of leaf gelatine to each pint of
strong chicken stock), and filling in the centre with
an oyster mayonnaise, garnishing it outside with
bunches of seasoned watercress and sliced tomato.
This dish is one that any intelligent cook can vary to
any extent, as any meat can be used in this way.