— Talce two or tlnvc French rolls, out a, piece
off the top straight, so that it can be fixed on
again, and scoop out all the criunb. ]\Iake a
mixtiu-e of a pint of new milk, the yolks of five
eggs, a little salt, pepper, and powdered cinna-
mon. Put it into a saucepan and let it simmer
gently, stirring constantly until it thickens.
Boil a hundred young asparagus✪ Asparagus Stewed in French Rolls, cut about two
inches from the tops, and chop them small,
leaving about a dozen and a half of the tops
imtouchcd. Fill the hollow rolls with the hot
mixture ; make some holes in the lids of the
rolls, stick the green ends that were not chopped
into them, to look as if the asparagus were
growing through the roUs, lay the tops on, and
fry in boiling oil or lard. It will take from
twenty to twenty-five minutes to boil the as-
pai-agus. Probable cost of asparagus, 2s. Cd. a
hundi-ed, when in full season. Sufficient for
six persons.
Aspic Game or Poultry.— Cut up
what is left of game or poultry into neat
joints. Poiu' some aspic jelly into the bottom
of a mould which has been soaked in cold
water ; next a layer of stars or diamonds cut
out of cold boiled white of egg ; a few leaves
of parsley, and the red part of cold boiled
tongue dotted here and there. Let it become
nearly stiff, then arrange the cold game or
poultry, taking care to leave room for the
jelly to run in between. Fill the moidd ■\\-ith
jelly, which should be cool when it is pom-ed
in. When quite stiff, turn on a mould and
garnish with parsley. Time to stiffen, about
twelve hours.
Aspic Jelly. — Put a knuckle-bone of
veal, a knuckle-bone of ham, a calf's foot, four
cloves stuck into one large onion, one large
carrot, and a bunch of savoTuy herbs, in two
quarts of water, and boil gently until it is
reduced rather more than half. Strain, and
put it aside to cool. Very carefully remove
every particle of fat or sediment, and
place the jelly in a saucepan with a glass
of white wine, a table-spoonful of tan^agon
vinegar, salt and pepper to taste, and the
whites of two eggs✪ Aspic Jelly. Keep stirring until
it nearly boils, which may be known by its
becoming white, then draw it to the side of the
fire, and sinuner gently for a quarter of an
hour. Put on the cover, let it stand to settle,
and sti-ain through a jelly-bag two or three
times if necessary, until it is quite clear.
Put it into a mould which has- been soaked
in cold water. Time, four or five hours.
Sufficient for two and a IiaK pints of jelly.
Probable cost, 2s. (id.
Aspic Jelly (a quick way of making).
^Take a pint of nicely-flavoured, clear stock,
put it into a saucepan with a glass of white
wine, and a desert-spoonful of tarragon vinegar.
Put a large table-spoonful of gelatine with two
of water, let it swell, then stu- it in with the
stock till it is dissolved ; add the whites of two
eggs, di-aw the liquid to the side of the fire, and
let it sinmier for ten minutes ; strain tkrough a
jelly-bag till clear, and pour it into a mould that
has been soaked in cold water. Time to make,
about half an horn-. Sufficient for a pint and a
half of jcUy. Probable cost, lOd.
Aspic Jelly for Garnishing.— Take
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— Talce two or tlnvc French rolls, out a, piece
off the top straight, so that it can be fixed on
again, and scoop out all the criunb. ]\Iake a
mixtiu-e of a pint of new milk, the yolks of five
eggs, a little salt, pepper, and powdered cinna-
mon. Put it into a saucepan and let it simmer
gently, stirring constantly until it thickens.
Boil a hundred young asparagus, cut about two
inches from the tops, and chop them small,
leaving about a dozen and a half of the tops
imtouchcd. Fill the hollow rolls with the hot
mixture ; make some holes in the lids of the
rolls, stick the green ends that were not chopped
into them, to look as if the asparagus were
growing through the roUs, lay the tops on, and
fry in boiling oil or lard. It will take from
twenty to twenty-five minutes to boil the as-
pai-agus. Probable cost of asparagus, 2s. Cd. a
hundi-ed, when in full season. Sufficient for
six persons.
Aspic Game or Poultry.— Cut up
what is left of game or poultry into neat
joints. Poiu' some aspic jelly into the bottom
of a mould which has been soaked in cold
water ; next a layer of stars or diamonds cut
out of cold boiled white of egg ; a few leaves
of parsley, and the red part of cold boiled
tongue dotted here and there. Let it become
nearly stiff, then arrange the cold game or
poultry, taking care to leave room for the
jelly to run in between. Fill the moidd ■\\-ith
jelly, which should be cool when it is pom-ed
in. When quite stiff, turn on a mould and
garnish with parsley. Time to stiffen, about
twelve hours.
Aspic Jelly. — Put a knuckle-bone of
veal, a knuckle-bone of ham, a calf's foot, four
cloves stuck into one large onion, one large
carrot, and a bunch of savoTuy herbs, in two
quarts of water, and boil gently until it is
reduced rather more than half. Strain, and
put it aside to cool. Very carefully remove
every particle of fat or sediment, and
place the jelly in a saucepan with a glass
of white wine, a table-spoonful of tan^agon
vinegar, salt and pepper to taste, and the
whites of two eggs. Keep stirring until
it nearly boils, which may be known by its
becoming white, then draw it to the side of the
fire, and sinuner gently for a quarter of an
hour. Put on the cover, let it stand to settle,
and sti-ain through a jelly-bag two or three
times if necessary, until it is quite clear.
Put it into a mould which has- been soaked
in cold water. Time, four or five hours.
Sufficient for two and a IiaK pints of jelly.
Probable cost, 2s. (id.
Aspic Jelly (a quick way of making).
^Take a pint of nicely-flavoured, clear stock,
put it into a saucepan with a glass of white
wine, and a desert-spoonful of tarragon vinegar.
Put a large table-spoonful of gelatine with two
of water, let it swell, then stu- it in with the
stock till it is dissolved ; add the whites of two
eggs, di-aw the liquid to the side of the fire, and
let it sinmier for ten minutes ; strain tkrough a
jelly-bag till clear, and pour it into a mould that
has been soaked in cold water. Time to make,
about half an horn-. Sufficient for a pint and a
half of jcUy. Probable cost, lOd.
Aspic Jelly for Garnishing.— Take