. The Century cook book : with a new supplement of one hundred receipts of especial excellence. SLICES OF TONGDE IN ASPIC (EN BELLEVUE). (SEE PAGE 83.) DECOKAXED WITH HARD-BOILED EGG IN DAISY DESIGN. (SEE PAGE 326.) DISH GARNISHED WITH OLIVES CUT IN BONED BIRDS IN ASPIC AROUND SOCLE. The boned birds are molded in fluted Individual molds and decorated witli hard-boiled egg in daisy design as directed on page 326. Dish garnished with parsley. ASPIC JELLY, FANCY MOLDING, SUPPORTS 327 to rest larger pieces of meat, fish, tongue, etc., to keep them inplace. Elaborate socles of various shap
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. SLICES OF TONGDE IN ASPIC (EN BELLEVUE). (SEE PAGE 83.) DECOKAXED WITH HARD-BOILED EGG IN DAISY DESIGN. (SEE PAGE 326.) DISH GARNISHED WITH OLIVES CUT IN BONED BIRDS IN ASPIC AROUND SOCLE. The boned birds are molded in fluted Individual molds and decorated witli hard-boiled egg in daisy design as directed on page 326. Dish garnished with parsley. ASPIC JELLY, FANCY MOLDING, SUPPORTS 327 to rest larger pieces of meat, fish, tongue, etc., to keep them inplace. Elaborate socles of various shapes are made of tallowby caterers, but these are not practicable for ordinary cooks toundertake, and they are also in questionable taste. The siinplesupports given below are easily made, and well repay thetrouble, especially for cold dishes. They should be stuck tothe dish with white of egg, so they will be firm. The simplestway of making a socle is to take a loaf of stale bread, remove thecrust, and cut the crumb to the desired shape. Then spread itwith butter, and cover it with parsley chopped very fine. If tobe used for a hot dish, immerse the bread in hot fat until ittakes a golden brown. Another simple socle can be made ofhominy. Fill a well-butt
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