well mixed,
butter some dariole moulds; nearly fill them. Then dip your finger in
cold water and press a hole in the centre of each to the bottom; fill it
with a puree of ham, and then put a coating of quenelle meat over, and
steam twenty minutes.

Puree of ham is prepared as follows: pound lean boiled ham in a mortar
with some stock that has been boiled down to half glaze; rub through a
wire sieve. If too stiff, moisten with a little more melted glaze.

XVII.

COLD ENTREES, OR CHAUDFROIDS.

These elegant dishes are suitable for formal breakfasts, luncheons, and
suppers, and while presenting an unusually attractive appearance, are
easier to manage than less elaborate dishes, because they can usually be
prepared, all but garnishing, the day before.

Although in giving the recipes meat cooked for the purpose will always
be directed, and for formal purposes no care or expense should be
spared, the intelligent reader will see where she may make a very pretty
dish by utilizing cold fowl, game, or lamb for any simple occasion.

_Sweetbreads au Montpellier._--Parboil a pair of fine white sweetbreads,
after soaking them in salt and water an hour. Let them get cold between
two plates under slight pressure. Cut them into the form of cutlets
(cutlet cutters are to be obtained at the fashionable New York hardware
stores, and at the large French tin-shops down-town). Have some firm
aspic jelly not quite set; dip each cutlet in it; chop some aspic that
is hard and cold roughly; form a circle of it; arrange the cutlets on
this; fill the centre with asparagus heads; pour mayonnaise round, and
garnish with fancy shapes of aspic, red and white alternately. Red aspic
is colored with pulp of the red beet stirred into it while liquid and
then strained out; green is produced by spinach. The various shades of
amber, shading into rich brown, that are so effective when tastefully
mingled, are due to caramel coloring. When colored aspic is required for
garnishing, pour off a little into separate vessels, and color each as
required.

_Chicken Salad a la Prince._--Cut the white meat of cold fowl into neat
fillets, using a very sharp knife, so that there may be no ragged edges.
Mask each piece with a mixture made as follows: One tablespoonful of
finely minced capers, two of minced boiled ham, three hard-boiled eggs,
an anchovy boned and washed, and two sardines freed from skin. All these
must be well pounded, then rubbed through a s