Wash and prepare the vegetables, cut them in quarters, and tie the parsley and herbs together, add these to the broth, and let alf simmer very gently for three hours, keeping the lid on the pan. Keep the broth carefully skimmed. When cooked, strain it through a clean cloth into a basin, and leave it until cold, when carefully remove every vestige of fat from the top. Pour the broth into a clean saucepan and heat it, break up Galantine ol chicken the vermicelli in small pieces, throw them into the broth, and cook them until they are transparent. Season the broth carefully, and serve it in small cups. GALANTINE OF CHICKEN Required : One large fowl. Six pork sausages. Two hard-boiled eggs. Half a pound of ham or tongue. Salt, pepper, and nutmeg. Aspic jelly for decorating. White sauce for coating. First bone the fowl ; to do this, cut off the head, then cut the bird down the back to the bone and slowly work the flesh off the bones with a sharp knife until only the bare carcase is left. When doing this be very careful not to cut through the skin. Draw the flesh of the wings and legs backwards, turning it inside out like a stock- ing. Draw out all the sinews possible. Take the skins off the sausages, and season the meat with salt, pepper, and grated nutmeg. Cut the ham and hard-boiled eggs into strips. Place the boned fowl on the table, spread a layer of sausage-meat all over the flesh. On this lay al- ternate strips of ham and 769 KITCHEN AND COOKERY e^g from the head to the tail of the bird. Cover these with more sausagc-mcat, then roll the bird up from side to side like a roly-poly pudding. Next roll it in a clean pudding- cloth, tying the ends securely. Put it in the stockpot with the bones, and let it simmer gently for about one and a half hours, or longer if it is a very large bird. When cooked re-roll it tightly in the cloth. Place it between two tins or dishes, with weights on the upper one, and leave it until cold. Meanwhile, prepare THE SAUCE Required : One ounce of butter. Half an ounce of flour. Half a pint of chicken stock. Half a gill of milk. One gill of cream. One gill of aspic jelly. Four sheets of gelatine. Two teaspoonfuls of lemon- juice. Salt and pepper. Melt the butter, stir in the floni smoothly, and let it cook over a gentle heat for five minutes, which gives it a nice glazed appearance. Add the milk and stock, and stir over the fire until it boils, then let it simmer gently for five minutes. Season it carefully with salt and pepper, and strain in the lemon-juice. Let it cool slightly, then add the aspic, in w'hich the gelatine has been dissolved, re-heat the sauce carefully, and rub it through a hair sieve. When it has cooled, stir in the cream. Pour the sauce evenly all over the galantine, and leave it until set. Put it on a dish, arrange a border of chopped aspic round, and decorate with pretty shapes cut in aspic. N.B. — If a cheaper dish is preferred, use all milk instead of cream, or brush the roll over with melted glaze and pipe a decoration of butter on the top SANDWICHES Cut fairly thin slices of broWn or white bread-and-butter. Spread a layer of the mixture on one piece ; if necessary, sprinkle it with seasoning. Lay on a second piece. Meringues
