. The Century cook book : with a new supplement of one hundred receipts of especial excellence. nament the bottom of individual timbale molds with adaisy design made of hard-boiled egg as directed, page 326; fixit with a little jelly; then add a layer of jelly one quarter inchthick, and a layer of pi,td de foie gras alternately until themold is full. Any forcemeat may be used in the> same the molds onto a flat dish and surround them withshredded lettuce, or place them on an ornamented socle. PassMayonnaise. (See illustration facing page 328.) CmCEEN ASPIC WITH WALSfUTS Make a clear
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. nament the bottom of individual timbale molds with adaisy design made of hard-boiled egg as directed, page 326; fixit with a little jelly; then add a layer of jelly one quarter inchthick, and a layer of pi,td de foie gras alternately until themold is full. Any forcemeat may be used in the> same the molds onto a flat dish and surround them withshredded lettuce, or place them on an ornamented socle. PassMayonnaise. (See illustration facing page 328.) CmCEEN ASPIC WITH WALSfUTS Make a clear chicken consomm6 (see page 100). To oneand one half cupfuls of the consomm6 add one half boxof Coxs gelatine soaked for one half hour in one half cupfulof cold water. Ornament the bottom of a quart Charlottemold with a daisy design with leaf, as given page 326. Adda layer of jelly one quarter inch thick, and then fill theoutside of double mold with jelly. (See double molding,page 325.) Fill the center with one and a half cupfuls ofceleiy cut rather fine, and one half cupful of English wai-.
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
