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Remove the cloth, glaze it, and garnish with aspic jelly.
Galantine of Veal.
Breast of veal boned may be used instead of a fowl to make a galantine.
Roll it round the stuffing and prepare it according to directions in preceding recipe.
Galantine of Turkey.
This may be prepared like Galantine of Fowl, using larger proportions for the stuffing.
Lobster Salad.
_Ingredients_--1 fine lobster.
1 lettuce.
1 endive.
3 or 4 hard-boiled eggs.
Some _mayonnaise_ dressing.
If possible, some aspic jelly.
_Method._--Remove the flesh from the body and claws of the lobster, and cut it in pieces.
Let the lettuce be well washed and dried.
Cut it up, and mix it with the lobster and some _mayonnaise_ sauce.
Put a border of chopped aspic on a dish.
Heap the salad in the middle.
Decorate the salad with pieces of endive and hard-boiled eggs cut in quarters.
Miroton of Lobster.
_Ingredients_--A lobster.
1 lettuce.
A small cupful of _mayonnaise_ sauce.
6 hard-boiled eggs.
If possible, some aspic jelly.
Endive.
_Method._--Cut the eggs at the bottom so that they will stand upright.
Then cut them in quarters, lengthwise.
Dip the ends in a little aspic jelly, or melted gelatine, and place them close together, in the form of a large circle on a flat dish with the white part inside.
Remove the flesh from the body and claws of the lobster.
Cut up the lettuce, and mix it with the lobster and _mayonnaise_.
Heap the salad in the middle of the crown of eggs.
Decorate it with endive, and put a border of aspic jelly round it.
Chicken Salad.
_Ingredients_--A cold chicken.
Some celery.
A lettuce.
Endive.
Beetroot.
A small cupful of _mayonnaise_ sauce.
2 or 3 hard-boiled eggs.
_Method._--Remove the skin of the chicken, and cut it into dice.
Cut up the celery into half-inch lengths, taking half as much celery as chicken.
Cut up the lettuce, and mix the chicken, celery, and lettuce together with the _mayonnaise_.
Put them into a salad-bowl, or heap on a dish.
Decorate with endive, beetroot, and hard-boiled eggs.
Mayonnaise of Salmon.
_Ingredients_--Some cold dressed salmon.
A lettuce.
Endive.
Some hard-boiled eggs.
A small cupful of _mayonnaise_ sauce.
Some chopped aspic.
_Method._--Break the salmon into flakes, removing the bones.
Cut up the lettuce, and mix the salad with the _mayonnaise_ sauce.
Heap it lightly on a dish.
Decorate prettily with endive, and put some hard-boiled eggs, cut into quarters, round it; also, if liked, a border of aspic jelly.
Oyster Salad.
