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Chicken and Tomatoes, Chartreuse Of

Line a plain Charlotte mould thinly with pale aspic. Cut ripe tomatoes in thin slices, and use them, together with shreds of hard-boiled white of eggs, fancy shapes of beetroot and cucumber, and chervil or other green salad, for decorating the bottom and sides of the mould, in any pattern, according to fancy. Set this garnish with a second layer of aspic, and when firm fill up with a creamy puree of chicken. This is to be made of the white meat of a cooked chicken, chopped and pounded, then mixed with a little butter, seasoned delicately, and moistened with thick bchamel and cream; about a gill and a half to half a pint of chicken mixture. The whole should be blended over ice before being put in the mould, and the cream should be beaten until stiff. The top should be made level with a palette knife and coated with more aspic, and the mould set in a refrigerator until the contents will turn out firmly. The garnish may consist of small green salad, aspic, beetroot, cucumber, and the yolks of the eggs whose whites were used in the interior garnish. Probable coast, 4s.