How to Prepare and Use Aspic Jelly.
point, stirring constantly meanwhile, and let simmer five minutes; let stand in a hot place ten minutes, then skim and strain through a cheese-cloth folded double.
White Chaud-froid Sauce.
(For coating joints of fowl or game, or medallions of
fowl, tongue or sweetbreads.)
To one pint of white sauce, made of white stock, add three-fourths a cup of aspic jelly and one tablespoonful of lemon juice; let simmer until reduced to the consistency of very thick cream; remove the butter from the top and let cool slightly before using.
Salad of Peas and Truffles in Aspic.
Fill timdale moulds with aspic jelly in a liquid state. When set and firm, dip a thin-pointed knife-blade into boiling water and cut out the centre from each mould, leaving a wall of jelly a generous quarter of an inch thick. The dish will be prettier, if the moulds be decorated, before filling, with figures cut from thin slices of truffle and white of egg. Chop a few truffle trimmings fine, and mix them with half a cup or more of cooked peas. Mix these with French dressing, using enough to thoroughly coat each pea. Use the dressed peas and truffles to fill the open spaces in the moulds. Have ready the jelly, taken out of
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