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Mayonnaise Sauce (Melt the gelatine and stir it)

Melt the gelatine and stir it into the Béchamel sauce. Cut the chicken into neat joints; remove the skin, and mask each piece carefully with the white chaudfroid sauce. Dish up on chopped aspic jelly; garnish with a little of the cucumber and beetroot; the remaining beet and cucumber cut into neat pieces, stir into the mayonnaise, and serve in the centre.

Chaudfroid of Chicken (No. 2).

Another very simple chaudfroid is less rich and a nice change; leave out the aspic jelly and mayonnaise sauce, season the white sauce for masking well with tarragon, pile up the pieces of chicken neatly on the entrée dish and garnish with the white hearts of cabbage lettuces cut in halves.

Chaudfroid de Poulet en Kari.

Ingredients.

One Boiled Chicken, cut into neat joints, skin removed; or Breasts of Chicken only.

Three-quarters of a pint of Chaudfroid Sauce.

One pint of Aspic Jelly.