The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-09-18
ENGLISH COOKERY

remains to cool, when the fat is re-
moved from the top.
Then turn the quivering mass into an
immaculate stewpan--agate or porce-
lain ware is best-add any coloring
desired and a dash of sherry wine.
When 1t has melted, whisk into it the
whites and shells of two eggs, ia
blespoonfu of tarragon vinegar and
one of cider or wine vinegar. Bring
the mixture to a quick boil, whiskina
al the while, then draw to one side and
simmer gently for ten minutes. Strain
through a jelly bag into mold which
has been wet in cold water. This aspio
will keep some time, and can be melt
ed in small quantities to I'LL nlolds and
forms.
Peas in Aspic. Dainty Luncheon
Dish.--Line small molds with aspic
Jelly, dotted with cooked peas. Put
half pint of milk into a small sauce
pan with a shallot, a few pieces of
celery, a blade Of mace, a few thin
strips of lemon peel and thin slice
of fat bacon. When the milk has
boiled, draw the pan to one side and
let it simmer gently for twenty min
utes. Melt a rounding tablespoonful
of butter in another saucepan and stir
into it two even tablespoonfuls of stiff
ed -four. Rub until smooth, then add
the strained milk from the other pan
and stir until 1t is thick and creamy.
Season with pepper and salt, mix the
sauce with a large sweetbread, which
has been praised. and, when cold,
pounded with an ounce of pate de foie
gras and passed through sieve. The
meat should be like fine powder when
the sauce is added.
Whip a pint Of thick cream, add Il
TO quarter OF pint or half a big
coffeecupful of cool but liquid aspic
Jelly. and a dessertspoonful Of sherry.
Then stir in the sweetbread mixture.
and. after whisking this mixture to-
gether for a few moments. fill the
molds, which have been lined with the
aspic jelly and peas. When perfectly
cold, unmoid carefully and garnish
with small blocks Of aspic Jelly and
tiny sprays of parsley.
Jellies with Ham Cream. for the Late
Supper.--Rub small patty pans lightly
with olive oil and I'll with a&pic chick
en- Jelly. Allow them to stand until the
jelly is quite firm. Unmold on to the
plate upon which they will be served,
and with a small cutter remove the
center OF each form. Fill the hollowB
with this MIXTURE Pound eight ounces
Of lean. cooked ham In a mortar with
just enough fresh butter 10 make the
mixture through a fine sieve. Season
a quarter Of pint Of thick cream with
celery salt, white pepper, nutmeg and
a dust of curry powder, and whip this
mixture until IL is stiff. Then mix II
with the sifted ham and add a half
gill or a quarter of cupfui OF cool liq-
uid aspbc, a dessertspoonful Of sherry
and few drops Of carnine color1ng.
whisking the entire mixture few mo-
nents.
Have ready some hard-boiled eggs.
Separate the whites from the yolks and
pass through separate sieve. Next
to the aspic lining of the mods pack a
line Of the sifted whites, All the hollow
with the ham cream. and in the center
OF this heap lightly Sitting OF the
hardIboiled yolks. II these molds are
served individually. they should be
placed on a lace paper doiley. with a
spray Of parsley or chervil for gar
nish. SUFFICIENT for a dozen guests or
more.
Mousse Of sweetbread: Delicious
Cold Entree.--Line a plain mold with
pale aspic jelly, dotted with diamond
shaped pieces OF truffie. Blanch and
braise a large sweetbread and, when
II Is cold, pound Il In a mortar with
eight ounces OF the white meat OF a
boiled fowl and a tablespoonful OF pate
de foie gras. and then pass the mix
ture through a fine sieve. Bring a
large cupful Of milk TO O boil with a
small chopped onion. a dozen white
peppers. a blade OF mace, a few thin
strips OF lemon peel and a thin slice Of
fat bacon Simmer twenty minutes
and then strain over a tablespoonful
of butter rubbed smooth IN two ~
nonr. stir quickly until thick season
with salt and white pepper. and dis-
solve IN half an ounce o. EelakAne.
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