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Chicken Rissoles

1 cup cold cooked chicken 2 tablespoons minced mushrooms 1/2 cup White Sauce No. 2 1/4 teaspoon salt Few grains cayenne 1/4 the rule for Puff Paste Mince the chicken very fine, combine with mushrooms, seasonings and sauce; let it cook one minute and set away to cool. Roll puff paste one-eighth inch thick and cut twelve four-inch rounds; divide the chicken paste into twelve parts and put one on each round of paste a little to one side of the center, flatten it slightly, wet the rim of paste a little way from the edge with white of egg; add another egg to the one from which you used and beat with 1 tablespoon of milk. Dip the rissoles in this, taking care not to handle the edges nor separate the cover. Drain them and cook in hot fat till a golden brown. The fat should be hotter than for doughnuts, but not so hot as for croquettes. Dry on paper and serve at once. This gives two for each of the six persons at lunch, but in a course dinner one is quite enough for each person. Aspic Jelly No 1. 5 cups strong consomme 1 box gelatine 1 tablespoon carrot (minced) 1 tablespoon onion (minced) Dash of cayenne 1/2 cup wine 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoons vinegar or lemon juice Whites and shells of 2 eggs Cook consomme, vegetables, lemon juice and one-half the wine for ten minutes. Soak the gelatine in 1 cup of cold water, let stand for twenty minutes. Pour the hot broth over the soaked gelatine, add the remainder of wine to the egg, beat slightly and add to the broth. Stir well together, remove from the fire and let stand for thirty minutes. Strain through flannel or two thicknesses of cheese-cloth. In hot weather reduce liquid 1 cup.

Aspic Jelly No. 2 (Without Meat) 4 cups cold water 1 cup sherry wine 2 tablespoons each malt, tarragon and chili vinegar Rind of half a lemon Whites and shells of 2 eggs 10 peppercorns Carrot (1 tablespoon minced fine) Turnip (1 tablespoon minced fine) Onion (1 tablespoon minced fine) 1 stalk celery 1 teaspoon salt 2 sprigs parsley 1 box gelatine Put all the ingredients, except the gelatine and egg, into a stew pan. Put over the fire until it boils. Soak the gelatine in 1 cup of cold water for twenty minutes. Pour the boiling broth over the soaked gelatine and beat slightly. Heat the broth a few minutes after adding the egg; remove from the fire, let stand for thirty minutes, filter through flannel or napkin.