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Cutlets Chaudfroid à la Russe

Ingredients.

Best end of a neck of Mutton.

One pint of Aspic Jelly.

One gill of good Glaze. * For detailed directions how to cut and trim cutlets, see Mutton Cutlets à la Soubise, page 91.

Macédoine of Vegetables, consisting of Carrot, Potato, Cauliflower, Peas, Green Haricots, French Beans, Beetroot, Cucumber, all of which must be neatly cut in equal sizes, and carefully boiled in separate water, washed in cold water after, "to preserve the colour."

Half a pint of thick Mayonnaise Sauce.