aspic. Serve with Aurorian sauce. / Chicken Cutlet Salad a la Antoinetta

Step 1. Add to two cups of chicken mousse one cup of fine bread crumbs

Step 2. made from stale bread; mix well; form it in cutlets, put a bone in

Step 3. each cutlet taken from the wing of the chicken; put it on a but¬

Step 4. tered baking pan. Decorate them all around with chicken mousse

Step 5. and with a dot of it in the center with a diamond of truffle on

Step 6. the top. Put a half cup of chicken broth in the pan and put the

Step 7. pan into the oven to cook for about eight minutes with a tight cover. When it is cooked take it out; leave until cold; then glaze

Step 8. it with a light brown glaze; mix some mayonnaise to green cooked

Step 9. string beans; put them in the form of a pyramid on a platter and

Step 10. raise the cutlets all around the bean salad. Put a paper frill

Step 11. on each bone and in between each cutlet put a decorated slice of

Step 12. hard-boiled egg and chicory sprinkled with French dressing. Stuffed Egg Salad with Ham & la Gilda

Step 13. Salade aux C Eufs farcis au Jambon a la Gilda

Step 14. Hard boil three eggs for twelve minutes; leave in the water until

Step 15. cold; when cold remove the shells; cut the eggs in halves across; remove the yolks and stuff them with ham. Arrange them on

Step 16. thick slices of tomatoes; arrange the lettuce in the form of a ring

Step 17. on a platter and on top of the lettuce place the tomatoes with the

Step 18. eggs. Color some mayonnaise dressing with the orange and red

Step 19. coloring the shade of salmon; put it in a paper bag with a narrow

Step 20. tube and decorate in circle around the eggs as the illustration