GETTING READY 1) Lard the beef with the pork fat. Chop the calf s or pig's foot into pieces. 2) Alternately, cut the pork fat into narrow strips to fit into the eye of a larding needle. Keep it long so that it can be threaded through the meat. 3) Pull fat... - 45.4964

MAKING 1) In a pan with the boiling salted water, cook the carrots and Brussels sprouts individually for 15 minutes, or until just tender, drain well and 2) In a medium bowl, mix the beef broth and water. 3) In a small saucepan, soak the gelatin in 1 cup of... - 46.9654

GETTING READY 1) In a saucepan, pour in cold water and sprinkle the gelatin on top to soften. MAKING 2) Place the saucepan over low heat to cook by stirring until gelatin dissolves. 3) In the blender container, add dissolved gelatin, lemon juice, lemon rind,... - 46.6753

Soften gelatin in tomato juice. Dissolve in hot stock. Put slices of tongue in-bottom of shallow dish. Arrange carrots, peppers and onion rings over tongue. Pour liquid over, cool and chill. When firm, unmold, and serve garnished with radish roses. - 27.3937

1. Soften gelatin in beef broth in a small saucepan. Heat slowly, stirring constantly, until gelatin dissolves; pour into a shallow pan, 8x8x2. Chill several hours, or until set (Tip: To speed setting, place pan of gelatin in another pan of ice and... - 31.1794

Chill a small 3-cup mold in the freezer. Mash the liver pate until soft and smooth. Heat and stir half the can of consomme with the gelatine until gelatine dissolves. Remove from heat and stir in remaining consomme. Chill in the freezer until cold. Pour into... - 33.4185

Rinse a 6-cup dish with cold water and chill in freezer. Soften gelatine in cold water and dissolve over boiling water. Stir 4 teaspoons of this into the mayonnaise and toss with vegetables. Set aside. Mix remaining gelatine with broth and sherry. Season and... - 37.6349

Boil the eggs for 5 to 6 minutes. Remove from the pan, cool in cold water, then shell. Put the consomme in a pan with the tarragon sprigs; heat gently to simmering point. Remove from the heat and leave to infuse for 15 minutes, then remove the tarragon. If... - 26.9317

MAKING 1. Take a small saucepan, add gelatin to ¼ cup of undiluted broth and keep aside for 5 minutes to soften the gelatin. Place on low heat and stirring continuously, heat to dissolve gelatin. Take off from heat an d stir in rest of the broth. 2. Take a... - 41.6532

GETTING READY 1) In a saucepan, soak the gelatine in 2 ounces beverage until soften. 2) Simmer the gelatine mixture 3) Stir in the remaining beverage until gelatine dissolves. 4) Remove from the heat and allow to cool. MAKING 5) Pour the gelatine mixture in... - 43.9833

Place in the bottom of an earthenware casserole 2 carrots, 3 onions, 3 sticks of celery, 8 sprigs parsley, 1 sprig thyme, 1 bay leaf, and 3 cloves. Rub a 4 lb. fillet of beef (rib end) with 1 teaspoon salt and 1/4 teaspoon pepper. Place it on the... - 40.2636

GETTING READY 1. Cut bacon slices into large cubes. Keep aside. 2. Toss beef cubes with a little flour, just enough to coat evenly. 3. Preheat the oven to 275°F MAKING 4. In a large, ovenproof skillet or casserole, heat oil and butter. 5. Add bacon and... - 44.82

GETTING READY 1. Preheat the oven to 200°C/400°F or Gas Mark 6. 2. Tie the fillet in a neat shape and sprinkle with pepper. MAKING 3. In a pan, melt half the butter and fry beef briskly until browned on all sides. 4. Transfer to a roasting tin, roast in a... - 43.6537