Served as an entree. / Chicken Farce Cutlet a la Antoinetta

Step 1. Fill it with aspic the height of the chicken; chop the rest of

Step 2. the chicken and also some asparagus and mix it together. Put it

Step 3. in a saucepan and add to one cup of the mixture three spoons of

Step 4. dissolved Cox’s gelatine, three spoons of whipped cream; fill the

Step 5. mould, and all around the edges between the chicken and the as¬

Step 6. paragus fill with aspic. Leave on ice until ready to serve, then turn out and decorate all around with lettuce and tomato. Garnish

Step 7. with parsley. Serve as a salad or as a cold dish with Aurorian sauce. Cutlet of Wild Duck in Pastry a la Barnegat

Step 8. Cdtelette de Canard sauvage en Patisserie a la Barnegat

Step 9. When the breast of the duck has been used the previous day

Step 10. and the dark meat is left, this makes a beautiful entree for lunch

Step 11. or dinner. Cut off together the second joint and leg and with all

Step 12. the other bones put them in a saucepan with sufficient water to cover them, pepper, salt, onions, carrots, and one cup of red wine if 118 M RS. E RI CS SO N H AM MO ND’S B OO K B OO K

Step 13. such is at hand. Let it stew until nice and tender, time according

Step 14. to the age of the duck. Leave in the juice until cold and when cold

Step 15. take out, remove the skin and the bone from the second joint,

Step 16. leaving the leg bone in for the frill; leave it on a broiler to drain. Roll out puff paste very thin and cut pieces of it; roll it around the

Step 17. meat of duck; fasten it together with yolks of eggs, leaving the bone

Step 18. showing out from the pastry, shaping it in the form of a cutlet.

Step 19. Put it on a buttered pan in the oven to bake until the pastry is baked and brown; when baked brush them over with yolks of

Step 20. eggs that have been mixed with a little milk. Arrange them