(Cold)

Required: One and half pound of best end of neck of lamb. A small tin of pate de foie gras. Four ounces of cooked tongue. Half a pint of aspic jelly. Quarter of a pint of peas, fresh or preserved. The whites of two eggs, hard-boiled. Salad.

Cut the lamb into neat, small cutlets, wrap each in a piece of thick white buttered paper, and lay them on a dish in a moderate oven and cook them from eight to ten minutes. Then take off the papers, and with a sharp knife slit through each cutlet so that one side of the meat can be raised from the other. Into this pocket lay a thin slice of tongue and foie gras; lay the cutlets on one dish, place a second one over them, with weights on it; leave them until cold. Then trim them neatly.

Have ready some tin cutlet moulds, coat the top of each with a little aspic jelly, and place a ring of peas round the edge. Sprinkle the cutlets with salt and pepper. Lay one in each mould, fill up the moulds with warmed aspic jelly, and leave them until the latter is set.

Then dip the moulds into warm water for a second and turn the cutlets carefully out. Stamp out some fancy shapes of white of egg; and arrange them in some pretty design on each cutlet. Brush each with a little Warmed aspic to keep them in position. Arrange the cutlets on a nice bed of salad mixed with any good salad dressing.

N.B. - If preferred, omit the decoration of white of egg; and if peas are not obtainable a few tiny sprigs of parsley or chervil could be set in the aspic to give a pretty colour effect.

Mutton can be used in place of lamb. The cutlets will then take a little longer to cook.