Second Stock For Use In Sauces, Etc

Break the bones from roasts; add the tough or browned bits of meat and fat; add also the flank ends from chops and steaks, cut small (there should always be a few bits of fresh meat), and cover with cold water. Heat slowly and let simmer two or three hours, then add, for each two quarts of water used, one-fourth a cup, each, of chopped onion and carrot, two stalks of celery and a tomato cut small, two teaspoonfuls of sweet herbs, two sprigs of parsley browned in two tablespoonfuls of butter or drippings, and cook about an hour. Strain and let cool. Stock will keep a day or two in summer and nearly a week in winter, if the cake of fat that forms upon the top be left undisturbed.

Fish Stock

(For use in fish aspic, or any fish dish).

Cover the bones and trimmings from the fish that is to be used for the salad with cold water; add, if convenient, the body bones of a lobster or two. Add also one or two pounds of an inexpensive fish, and a pint of water for each pound of fish. All must be fresh. Bring the water slowly to the boiling-point and let simmer an hour, then add, for each quart of water, one tablespoonful, each, of chopped onion and carrot, a sprig of parsley and one teaspoonful of sweet herbs, sautéd delicately in two tablespoonfuls of butter. Season to taste with salt and cayenne.

Aspic Jelly From Bouillon Capsules, Etc

Put over the fire one-fourth a cup, each, of onion and carrot, sautéd in two tablespoonfuls of butter, two stalks of celery, a bay leaf, half a dozen peppercorns and two or three cloves, with one quart of water; add three bouillon capsules, or three teaspoonfuls of beef extract (not home-made) dissolved in two cups of boiling water; let simmer about half an hour, then add one box of gelatine softened in one cup of cold water, any additional flavoring desired, and the slightly beaten white and crushed shell of one egg (more shells will be advantageous). Bring slowly to the boiling- point, stirring constantly meanwhile, and let simmer five minutes; let stand in a hot place ten minutes, then skim and strain through a cheese-cloth folded double.

White Chaud-Froid Sauce

(For coating joints of fowl or game, or medallions of fowl, tongue or sweetbreads).

To one pint of white sauce, made of white stock, add three-fourths a cup of aspic jelly and one tablespoonful of lemon juice; let simmer until reduced to the consistency of very thick cream; remove the butter from the top and let cool slightly before using.

Salad Of Peas And Truffles In Aspic

Fill timdale moulds with aspic jelly in a liquid state. When set and firm, dip a thin-pointed knife-blade into boiling water and cut out the centre from each mould, leaving a wall of jelly a generous quarter of an inch thick. The dish will be prettier, if the moulds be decorated, before filling, with figures cut from thin slices of truffle and white of egg. Chop a few truffle trimmings fine, and mix them with half a cup or more of cooked peas. Mix these with French dressing, using enough to thoroughly coat each pea. Use the dressed peas and truffles to fill the open spaces in the moulds. Have ready the jelly, taken out of the moulds, melted and half cooled by standing in ice water. Use this to fill the moulds above the peas. Serve, thoroughly chilled, on a dish with lettuce leaves, dressed with oil, vinegar, and condiments.