enough of that in which the turnips and carrots were cooked to make a
quart. Stir until it boils; add two spoonfuls of glaze, and set back
where it will just simmer for one hour. Skim off the fat, and strain.
When the _chartreuse_ is done, take up and turn gently upon the
dish. Lift the mould _very_ carefully. Take off the paper. Pour
two table-spoonfuls of the sauce on the _chartreuse_ and the
remainder around it. The vegetable _chartreuse_ can be made with
any kind of game or meat.


Chartreuse of Chicken and Macaroni.

One large fowl, about four and a half or five pounds, boiled tender;
half a box of gelatine, one cupful of broth in which the chicken was
boiled, one cupful of cream, salt, pepper, fourteen ounces of
macaroni. Just cover the fowl with boiling water, and simmer until
very tender, the time depending upon the age, but being from one to
two hours if the bird is not more than a year old. Take off all the
skin and fat, and cut the meat in thin, delicate pieces. Soak the
gelatine two hours in half a cupful of cold water, and dissolve it in
the cupful of boiling broth; add to the cream, and season highly. Have
the chicken well seasoned, also. Put the macaroni in a large flat pan
with boiling water to cover, and boil rapidly for three minutes. Drain
off the water, and place the macaroni on a board, having about twelve
pieces in a bunch. Cut in pieces about three-fourths of an inch long.
Butter a two-quart mould (an oval charlotte russe mould is the best)
very thickly, and stick the macaroni closely over the bottom and
sides. When done, put the chicken in lightly and evenly, and add the
sauce very gradually. Steam one hour. Serve either cold or hot. Great
care must be taken in dishing. Place the platter over the mould and