plate, and before it has time to
cool cover the plate with the slices of chicken. Dip the ham into the
stock (if it has been boiled down to jelly, otherwise into melted
aspic), lay the ham over the chicken, then more thin slices of chicken.
Now cover the whole by means of a spoon with more bechamel; when all
this sets, which, as your sauce has only been half melted, it will do
quickly, you have a large white cake about half an inch thick. Cut this
cake into small pieces (unless you have a cutlet cutter), as like a
cutlet in form as possible, using a sharp penknife or boning-knife. Take
up each carefully, and with the end of a silver knife or small spoon
cover the edges with the bechamel sauce, which must be nearly set for
this purpose.

To garnish the cutlets, cut some tiny green leaves from pickled
gherkins, and red ones from the skin of a red pepper-pod, and place two
of each in the centre of each cutlet, star-shaped; a touch of white
sauce will make them stick; place a speck of parsley not larger than a
pin's head in the centre. Stick a tiny lobster claw three quarters of an
inch long at the narrow end of the cutlet, and place them in a silver
dish round some aspic of a bright amber color, chopped. Put a very
small sprig of parsley between each cutlet.

I may here remind the reader that when aspic or bechamel is used for
masking or for pouring into a mould as lining, etc., it must _not be
made hot_, only softened in a bowl set in warm water, just enough to be
free from lumps. It must, of course, be stirred from the moment it
begins to soften. The mould to be lined should be turned about till it
is well coated, and if there is a disposition to run off the sides, roll
it round in ice. For instance, when the first layer of bechamel is
poured on the plate as directed in last recipe, it must be moved about
until quite covered, yet very thinly. If it sets too soon, hold the
bottom of the plate over steam.

_Reed-birds in Aspic._--Take the back and breast bone from a dozen
birds, splitting them down the back first. Save the feet. Make a
force-meat of _pate de foie gras_ and panada in equal proportions;
season highly, spread the inside of the birds, sew them up as nearly in
shape as possible; bake seven to ten minutes, then dip them into glaze;
put a little pale aspic in a dozen dariole moulds, enough to cover the
bottom a quarter of an inch, and when just set put in a bird breast
down; set on ice a few minutes, then pour