A guide to modern cookery

are perhaps more important, for a cold entrée—however perfect it may be in itself—is nothing without its accompanying jelly. In the recipes which I give hereafter I have made a point of showing how melting jellies may be obtained, _i.e._, served in a sauce-boat simultaneously with the cold comestible, or actually poured over it when the latter lies in a deep dish—a common custom nowadays. This method of serving cold entrées, which I inaugurated at the Savoy Hotel with the “Suprême de Volaille Jeannette,” is the only one which allows of serving a jelly in a state of absolute perfection. Nevertheless, if a more solid jelly were required, either for the decking of cold dishes or for a moulded entrée, there need only be added to the following formulæ a few gelatine leaves—more or less—according to the required firmness of the jelly. But it should not be forgotten that the greater the viscosity of the jelly the less value will the same possess. The various uses of jellies are dealt with in Part II. of this work, where the formulæ of their divers accompanying dishes will also appear. 158—ORDINARY ASPICS _Stock for Ordinary Aspic.—Quantities for making Four Quarts._ 4 lbs. of strung knuckle of veal. 3 lbs. of strung knuckle of beef. 3 lbs. of veal bones, well broken up. 3 calf’s feet, boned and blanched. ½ lb. of fresh pork rind, well blanched and with fat removed. _Mode of Procedure._—Put the meats in a very clean and well-tinned stockpot or stewpan. Add eight quarts of cold water, boil, and skim after the manner indicated under No. 1. Having well skimmed the stock add one oz. of salt, put it on the side of the fire, and let it boil gently for four hours. Then remove the meat, taking care not to disturb the stock. Carefully remove the fat, and garnish with one-half lb. of carrots, six oz. of onions, two oz. of leeks, a stick of celery, and a large faggot. Put the whole back on to the fire and cook gently for a further two hours. Strain through