Mayonnaise Of Minced Beef

From Mrs. C. F. Aked

Take the remains of a cold joint of beef, chop finely, or if not very tender meat, put it through a mincer, taking care not to allow it to form into a paste. Season highly and mix very lightly with mayonnaise until fairly moist but not sloppy. Now pile it onto the dish in which it will be served, mask it with very thick mayonnaise and serve garnished with rounds of tomatoes or beetroot.

Mousseline De Volaille En Chanfroix

From Mrs. C. F. Aked

Take the flesh of a cold, cooked fowl (roast will do, but of course it is best if braised for this purpose), and of the bones, which should be well broken up, make a good stock, flavoring it with the usual soup vegetables and herbs. When ready, strain this off and to three gills add 1/2 ounce of leaf gelatine dissolved; then stir in 10 ounces of the chicken, previously minced and pounded smooth with 4 ounces of ham fat, seasoning it all with salt, mace, and white pepper. When this is nearly cold, stir into it 1 gill of stiffly whipped cream. Pack it in a plain Charlotte mould, and place it on ice till set, then turn it out and mask carefully with a white chanfroix sauce, and again place it on ice. Serve garnished with sliced cucumber and tomato, seasoned lightly with a French salad dressing.

"Still waiters run cheap.'