You know, of course, that cold cutlets are the most impossible
left-over thing with which the housekeeper has to deal. But prepare
some savory jelly with stock and tomato sauce and coat these left-over
cutlets with it some day and have them for luncheon. You will confess
that you have learned something worth knowing.
Then there are numberless kinds of fish, almost any kind in fact that
doesn't run to bone, that will flake well; dip the pieces in a jelly
of this kind diluted with any kind of sauce--Hollandaise, vinaigrette,
tomato, and so on to the end of the list. Now, mind, when I say coat
these viands with this jelly I don't mean for you to give them a
regular ulster for a coat--but a little thin diaphanous jacket,
suitable for hot weather, you understand.
When you can use cream in the jellies, either whipped or straight,
the daintiness of them is increased by just so much.
There are some kinds of game--dark game especially--that you may slice
and coat with this jelly using currant jelly with it also and get some
combinations that will drive your friends to despair.
Bear in mind that these jellied things must be kept on ice till served
and the plates on which they are served must also be ice-cold. It does
seem too bad for me to have to burden my soul with such instructions
for you--they should be needless. But when good fortune takes me to
luncheon in a crack hotel and I get my salad on a hot plate, or a hot
plate set before me for the serving of it, I am forced to the
conclusion that the mental lightweights are still in evidence and
there's no knowing but what some of them in a moment of lucidity may
become the owner of this book. Therefore I go into tiresome details,
occasionally.