(which has been soaked an hour in half a cupful of cold water), an
onion, a stalk of celery, twelve pepper-corns, a small piece of mace,
four cloves, the white and shell of one egg and salt and pepper to
taste. Let it boil up; then set back where it will simmer twenty
minutes. Strain the jelly through a napkin. In a three-pint mould put
a layer of jelly about three-fourths of an inch deep. Set in ice water
to harden. Have the chicken cut in long, thin strips, and well
seasoned with salt and pepper; and when the jelly in the mould is
hard, lay in the chicken, lightly, and cover with the liquid jelly,
which should be cool, but not hard. Put away to harden. When ready to
serve, dip the mould in warm water and then turn into the centre of a
flat dish. Garnish with parsley, and, if you choose, with Tartare or
mayonnaise sauce.


Chicken Chaud Froid.

Skin two chickens, and cut in small pieces as for serving. Wash, and
put them in a stew-pan with enough white stock to cover, and one large
onion, a clove, half a blade of mace, a bouquet of sweet herbs and
half a table-spoonful of salt. Let this come to a boil; then skim
carefully, and set back where it will simmer for one hour. Take up the
chicken, and set the stew-pan where the stock will boil rapidly. Put
three table-spoonfuls of butter in the frying-pan, and when it melts,
stir in two table-spoonfuls of flour, and cook until smooth, but not
brown. Stir this into the stock, of which there must be not more than
a pint; add four table-spoonfuls of glaze, and boil up once. Taste to
see if seasoned enough; if it is not, add more salt and pepper. Now
add half a cupful of cream, and let boil up once more. Have the
chicken in a deep dish. Pour this sauce on it, and set away to cool At