half-a-pint of good white stock with an onion, a small
bunch of herbs, a bacon bone, and two or three peppercorns, until they
are done. Let the cutlets get cool in the liquor, then drain them.
Strain the liquor and make a white sauce with it; add a tablespoonful of
thick cream and a quarter of an ounce of Nelson's Gelatine, dissolved in
a gill of milk; season with salt and cayenne pepper, stirring
occasionally until quite cold. Dip the cutlets in, smoothly coating one
side, and before the sauce sets decorate them with very narrow strips of
truffle in the form of a star. Cut as many pieces of cooked tongue or
ham as there are cutlets, dish them alternately in a circle on a border
of aspic, fill the centre with a salad composed of all kinds of cold
cooked vegetables, cut with a pea-shaped cutter and seasoned with oil,
vinegar, pepper, and salt. Garnish with aspic jelly cut lozenge shape
and sprigs of chervil.

KIDNEYS SAUTES.

Like many other articles of diet, kidneys within the last ten years have
been doubled in price, and are so scarce as to be regarded as luxuries.
The method of cooking them generally in use is extravagant, and renders
them tasteless and indigestible. Kidneys should never be cooked
rapidly, and those persons who cannot eat them slightly underdone should
forego them. One kidney dressed as directed in the following recipe will
go as far as two cooked in the ordinary manner--an instance, if one were
needed, of the economy of well-prepared food.

Choose fine large kidneys, skin them and cut each the round way into
thin slices: each kidney should yield from ten to twelve slices. Have
ready a tablespoonful of flour highly seasoned with pepper and salt and
well mixed together; dip each piece of kidney in it. Cut some neat thin
squares of streaked bacon, fry them _very slowly_ in a little butter;
when done, put them on the dish for serving, and keep hot whilst you
_saute_ the kidneys, which put into the fat the bacon was cooked in. In
about a minute the gravy will begin to rise on the upper side, then turn
the kidneys and let them finish cooking slowly; when they are done, as
they will be in three to four minutes, the gravy will again begin to
rise on the side which is uppermost. Put the kidneys on the dish with
the bacon, and pour over them a spoonful or two of plain beef gravy, or
water thickened with a little flour, boiled and mixed with the fat and
gravy from the kidneys in the frying-pan. If there is