eep it firm. Braise the
galantine for an hour in stock made from the bones of the fish. Let it
stay in the liquor until cold, when take it up and draw out the sewing
thread. Reduce and strain the liquor, mix with cream and aspic jelly, or
Nelson's Gelatine, dissolved in the proportion of half-an-ounce to a
pint. When this sauce is on the point of setting, coat the galantine
with it, sprinkle with little passed lobster coral, dish in a bed of
shred salad, tastefully interspersed with beetroot cut in dice and
dipped in oil and vinegar.

To make the forcemeat, pound the fillets of the small haddocks till
fine, then work in about half its quantity of bread panada, an ounce of
butter, and the fillets of two anchovies; season with salt and pepper,
mix in one egg and a yolk, pass through a wire sieve, and work into it a
gill of cream.

FILLETS OF SOLE EN ASPIC.

Aspic jelly, or meat jelly, may be made very good, and at a moderate
cost, by boiling lean beef or veal in water with a little vegetable and
spice. To make it according to the standard recipes is so expensive and
tedious that few persons care to attempt it. The following directions
will enable a cook to make an excellent and clear aspic.

Cut two pounds of lean beefsteak or veal cutlet into dice, put it on in
two quarts of cold water, and as soon as it boils, take off the scum as
it rises. Let it simmer gently for half-an-hour; then add four onions, a
turnip, carrot, small bundle of sweet herbs, blade of mace, half-a-dozen
white peppercorns, and when it has again boiled for an hour strain it
through a napkin. Let it stand until cold, remove all the fat, boil it
up, and to a quart of the liquor put an ounce of Nelson's Gelatine,
previously soaked in cold water. Add salt and a pinch of cayenne pepper,
and when the jelly is cool stir in the whites and shells of two eggs
well beaten. Let the jelly boil briskly for two minutes, let it stand
off the fire for a few minutes, then strain through a jelly-bag and use
as directed. Take the fillets of a pair of large thick soles, cut them
into neat square pieces, leaving the trimmings for other dishes, and lay
them in vinegar with a little salt for an hour. As they must be kept
very white the best French vinegar should be used. Boil the fillets
gently in salted water, with a little vinegar, till done; take them up
and dry them on a cloth. Have ready some picked parsley and hard-boiled
eggs cut in quarters; arrange these neatl