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Côtelettes Mignons à la

Tomate. (Cold Cutlets of Chicken or Game Forcemeat.) Ingredients.

One gill of Tomato Sauce (incorporated with Aspic).

One gill of Aspic Jelly.

Quarter of a pound of Chicken or Game Forcemcat.

One spoonful of Cream.

One Yolk of Egg and one hard-boiled Egg.

Seasoning. Parsley for garnishing.

One small Truffle.

Mask eight small cutlet moulds with aspic, work the forcemeat to a creamy substance with E2 the yolk of an egg and some aspic to make it set.

Ornament the bottom of the cutlets with hardboiled white of eggs and truffle. Mark some lines to imitate bones and fat of cutlets; line with the tomato sauce to imitate the fleshy part; fill up with the forcemeat previously prepared; cover the surface of each cutlet with tomato sauce. Place them on the ice for about half an hour; turn out carefully; dish up on a folded table-napkin or glass dish. Garnish with parsley, and serve.