Egg in Aspic with Spinach a la Beatrice

Step 1. individual chicken moulds on ice; glaze them with the aspic; make

Step 2. an eye from lemon and truffle and a bill from truffle, drip some

Step 3. aspic on the truffles. Fill the wing part of the bird with cream; press the yolks of the eggs through a fine strainer with the cheese;

Step 4. add to it three spoons of mayonnaise dressing, four spoons of

Step 5. gelatine, pepper, salt, and three spoons of whipped cream. Fill the

Step 6. forms, close them, and leave on ice until ready to use. Line a deep

Step 7. form with aspic large enough to hold the birds in a ring and put

Step 8. the chopped white of eggs mixed with the chopped green pepper on

Step 9. the bottom. Fill aspic the height of the eggs; leave stand until

Step 10. hard; with a small cutter make holes all around in the egg, a place

Step 11. for the birds to rest in. Dip the small forms in warm water, turn

Step 12. out and raise them in the mould; carefully fill the mould with aspic

Step 13. the height of the birds and leave stand until it is set. When ready

Step 14. to serve dip the form in warm water and turn out carefully so the

Step 15. birds stand up; cut the center out and fill with a pea salad. Gar¬

Step 16. nish around the dish with lettuce and strips of green pepper. Hot and Cold Fish Dishes

Step 17. Cold Chaudfroid Salmon with Lobster a la Ericsson Hammond

Step 18. Chaudfroid de Saumon au Homard a la Ericsson Hammond

Step 19. Select a small salmon, size according to the number of people

Step 20. to be served. If such small salmon can not be obtainable