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Lemon Juice (Salt One and a half gills)

Salt. One and a half gills of Aspic Jelly.

Slice the onion thinly and fry it until colouring in the butter. Add flour and curry powder, and fry slightly, add tomato, and by degrees the stock, keeping the sauce thick. Add seasoning and cream. When sauce is well cooked wring through tammy, stir into liquid aspic jelly.

When cold mask the joints of chicken carefully and well, decorate with truffle and red chillies, if liked, baste with aspic. Dish up high on rice socle. Arrange a border of well-cooked rice (cooked in chicken stock) round base of dish, and some fancy shapes of aspic.