_Served cold, a la Vinaigrette._--A shoulder of mutton, roasted or
baked, after being boned, makes a handsome dish served cold. Cut any
piece of cold mutton that you may have, in thin slices, as evenly as
possible. Place a paste-cutter, about an inch and a half in diameter, in
the middle of an oval dish; then place the slices of meat all around the
dish, one slice lapping over another; the dish being oval, the slices of
meat will touch the paste-cutter on two sides, but there will be two
empty places on the two other sides, which you fill with hard-boiled
white of egg chopped fine, and hard-boiled yolk of egg chopped fine
also; they must not be mixed, and the yolk must be farther from the
paste-cutter, the white touching it. Put a string of chopped yolk of egg
all around the meat, and outside of it one of chopped white of egg
around the yolk, and one of chopped parsley around the white. Remove the
paste-cutter, and put a rose, or two or three pinks, in its place, or a
small bunch of violets. Place one or three capers on each small heap of
yolk of egg that is on the middle of the dish, and also some capers here
and there on the string of white of egg.
Place a rose at each end of the dish, as indicated in the cut opposite;
six radishes around the dish, also as indicated in the cut, and you have
a dish as sightly as can be made, and an excellent one, too. Serve with
the following sauce in a boat or saucer: Put in a bowl half a
teaspoonful of mustard, a little pepper and salt; then pour one or two
tablespoonfuls of vinegar on, little by little, beating with a fork at
the same time; again, three or four tablespoonfuls of oil, and in the
same way; and when the whole is well mixed, serve.
[Illustration: A, two roses, one at each end; B, six radishes around; C,
slices of meat; D, eggs; E, yolks of eggs; F, parsley.]