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Veal Quenelles

Veal quenelles are prepared in the same manner as chicken quenelles. ICED SAVORY SOUFFLÉ.

Cut up crab into small pieces, let it soak in mayonnaise sauce for two hours. Have some aspic jelly, half liquid, whip it until it is very frothy, put some of it in the dish it is to be served in; then place a layer of crab well seasoned, and fill it up with aspic and crab alternately until the dish is nearly full; place a band of stiff paper around and fill in with whipped aspic. Set on ice for two hours, take off the paper and serve. This can be made of fish, chicken or game.

TOMATO SOUFFLÉ.

Prepare some tomato pulp, taking care to boil it down if too liquid; stir in the yolks of three eggs, then the whites, well beaten, salt to taste. Fill either a large soufflé case or several small ones, baking in a hot oven until it rises very high and is set in the center. Serve instantly. COLD CHEESE SOUFFLÉ.

Grate one and a half ounces of Swiss cheese, the same of Parmesan; whip one-half pint of cream and a gill of aspic jelly to a froth; stir in the cheese, season with salt, cayenne and made mustard to taste. Fill little baskets, grate cheese over the top and set in ice to get firm. This mixture may be frozen like ice cream, but very firm, cut in little cubes and serve on canapes of fried bread.