The Boston cooking-school cook book

in which make two incisions, through which the legs of the bird should extend. Aspic Jelly ──────┬────────────────────────────────── Carrot│2 tablespoons each, cut into cubes Onion │ Celery│ ──────┴────────────────────────────────── 2 sprigs parsley 2 sprigs thyme 1 sprig savory 2 cloves ½ teaspoon peppercorns 1 bay leaf ⅞ cup white wine 1 box gelatine 1 quart White Stock for vegetables and white meat, or 1 quart Brown Stock for dark meat Juice 1 lemon Whites 3 eggs Aspic jelly is always made with meat stock, and is principally used in elaborate entrées where fish, chicken, game, or vegetables are to be served moulded in jelly. In making Aspic Jelly, use as much liquid as the pan which is to contain moulded dish will hold. Put vegetables, seasonings, and wine (except two tablespoons) in a saucepan; cook eight minutes, and strain, reserving liquid. Add gelatine to stock, then add lemon juice. Heat to boiling-point and add strained liquid. Season with salt and cayenne. Beat whites of eggs slightly, add two tablespoons wine, and dilute with one cup hot mixture. Add slowly to remaining mixture, stirring constantly until boiling-point is reached. Place on back of range and let stand thirty minutes. Strain through a double cheese-cloth placed over a fine wire strainer, or through a jelly bag. Tomatoes in Aspic Peel six small firm tomatoes, and remove pulp, having opening in tops as small as possible. Sprinkle insides with salt, invert, and let stand thirty minutes. Fill with vegetable or chicken salad. Cover tops with Mayonnaise to which has been added a small quantity of dissolved gelatine, and garnish with capers and sliced pickles. Place a pan in ice-water, cover bottom with aspic jelly mixture, and let stand until jelly is firm. Arrange tomatoes on jelly garnished side down. Add more aspic jelly mixture, let stand until firm, and so continue until all is used. Chill thoroughly, turn on a serving dish, and garnish around base with parsley. Stuffed Olives in Aspic Stone olives, using an olive stoner, and fill cavities thus made with green butter. Place small Dario moulds in pan of ice-water, and