Stand these away over night. Serve
on crisp lettuce leaves, and pass with them a mayonnaise. These are the
handsomest of all the cold aspic dishes.
A single large mold may be used for ball suppers or large receptions. To
serve, cut it into slices, and pass mayonnaise of celery.
This will serve twelve persons.
BONED TURKEY
Turkey is boned precisely the same as you bone a "galantine" of chicken.
Use for the stuffing:
2 chickens
1 pound of sausage meat
1 pound of veal
3 truffles
1 can of mushrooms
1 pound of ham
Take six hours to cook the turkey. When cold put it in a boned turkey mold
that has been garnished, and fill with aspic.
Cut in very thin slices to serve thirty persons.
BONED QUAIL
Purchase twenty-four quails. Split them down the back and remove the bones,
keeping your knife close to the bone. Do not break the skin nor tear the
flesh. Spread them out, skin side down, on a board and stuff them with the
seasoned sausage meat. Put them into shape, sew them down the back, cover
the breast of each with a slice of bacon, put them in a baking pan, add a
half pint of hot stock, and bake in a quick oven forty minutes, dusting
with pepper and basting frequently. When cold, remove the string from the
back.
For a dozen quails use:
1 box of gelatin
1 quart of milk
1 tablespoonful of grated onion
2 truffles
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
2 teaspoonfuls of salt
1 saltspoonful of white pepper
Soak the gelatin in the milk a half hour.
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