CHAUFROIX, &c.
with half a wineglassful of sherry, and a teaspoon-
ful of chili vinegar, all just boiled up together with
a seasoning of black pepper, salt, and some sugar
then used when just setting, and served with a
mayonnaise of oysters and crisped celery. If you
have time to prepare it, Mayonnaise sauce à la Reine
with cold roast beef, made thus: Scrape the lean part
of horseradish very finely, and put 1oz. to the 1oz.
2oz. of glaze (or Liebig Co.'s extract of meat) a
small pot of currant jelly, half a pint of red wine,
and half a gill of much reduced espagnole sauce
brought to the boil with 1oz. of leaf gelatine, and
simmered together for twenty minutes, then strained
and either used as a mask or left to set and used as
a sauce, as you please.
While on the subject of mayonnaises, it may be
well to remark that many a good piece that is
irremediably spoilt by the skill of the dressing;
therefore if you are going to use one of these dishes
run over it all a layer of aspic jelly about the thin-
ness of a florin and let this set quite hard before
arranging the mayonnaise in it. This will effectually
protect the dish, and is easily removed by washing
the latter in boiling water. To coat the dish you
proceed exactly as in coating a mould, i.e., you pour
the jelly, when just on the point of setting, into the
dish and turn the latter round and round in your
hands till the slowly coagulating jelly is evenly
distributed over its surface.
Lastly there are the soufflés glacés, and the coquilles,
or cases, en mayonnaise. These are very simply
prepared. For the soufflé, mince down the meat