New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1900-08-18

or liquid aspic jelly has been added Place q layer
Of the salmon IN jar OF suitable size which has
picked gherkin and strips Of red chill; then put
up the jar The last thing before luncheon is
the salmon no. and Farntsb the TOP with some little
pieces OF watercress.
Pressed beef with mayonnaise cream Is a de-
Hcous dish. which is an especial favorits in Eng
land. An Engnshwoman supplies these directions:
Wash boned brisket Of beef, which has been in
pickle for az least days and tie IT Up tightly
in cloth, then put It into warm water, with
plenty OF soup vegetables, herbs and spices and
after the water has boiled let it simmer gently
Until the meat is tsDde on 6oF sg 2eS 6ou 2s e o1
from the Boiler tighten the cloth and press It be-
tween TWO daf tins or dishes with heavy weight
on the top. for twelve hours Then rem2 o the
cloth, trim the meat neatly and mask the Top
thickly with thick mayonnaise sauce which has
been mixed with an equa4 quantity OF s.rong out
garnish the surface with French Hacedoine vege;;
Wen z85S' t5is ii ovsE x{:h
5 5tne 'si' mace Will S'>--1 '--O '-0'
To STUFF loin Of veal, pass six ounces OF lean
veal through e nincing machine with two ounces
Of fat bacon and pound the meat well; then add
by degrees six ounces OF panada also pounded
with salt, pepper and a little grated nut
meg and add two raw eggs Spread out on
board about FIVE pounds Of loin OF veal from which
the bones and as much Of the fat possible have
been removed. Cover the meat evenly with the
[
truffes and champignons and roll it up neatly.
/ tying Il in several places to keep II In shape
Roast the veal and haste it well until 1t Is done;
let II get cold, then remove the string and coat 1t
thickIy with rich brown glaze
Masked outlets II tomato aspic are a pretty as
well as dainty dish for yacht luncheon. Braise
some neatly trimmed mutton outlets with plenty
OF vegetables for two hours and press them be-
tween two dishes until they are cold Spread one
side Of the outlets with foie gras paste and the
other with cooked ham which has been pounded
with q small quantity OF butter and passed
through g sieve; then mask them with red chaud-
froid and put them aside until it has set. For
the chsudfrod put rather less than pint Of asptc
ieIIy into a saucepan, add a tablespoonful or
sherry a tablespoonful Of tomato sauce half an
o13nre of glaze and sufficient caruine to color It
fanny strainer and use II when II Is cool Four
Iaver OF tomato espiC into a biscuit tin OF suit
able size; when it Is set arrange layer OF tne
outlets on it, then ada more aspic and Outlets
Alternately until the tin is full When the top layer
0F iellv is firm put the cover OF the tin and the
outlets will travel securely chicken cuIIels can
ha hacked in the same way. but in this case the
/ meat should be made INTO a IaFce anu, Po3ciieu
IN h1-rered outlet moulds then masked with WhlUe
~baudfrod when cold and set II pale aSplc-
r,,,o,,s- and tongue rolls are made by mixing
hair q pound Of the white meat OF a cooked
chicken with six ounces of tongue and passing the
meat through q ulincing machine; season II well
with salt and pepper, add a tablespoonful or
chopped parsley and a tablespoonful OF minced
+r7,f5a then u1oisten the mixture with quarter
OF pint OF rich white sauce desserls2 l o.
sherry and one and a half raw eggs ana spread II
9rno1f Quantity OF the farce at time and with
fion-ed hands roll into miniature sausages En-
velop them neatly in light pun paste OF llgG ~
! thickness, brUsn them O'S+ w. ~ 90
/ hal in quick oven.