Aspics And Chaudfroids - Blocks Of Aspic Mayonnaise

Pour some Mayonnaise aspic (see recipe) into a plain mould or stewpan to about two inches in depth, let this set, and then dip the mould into warm water, turn out the Mayonnaise, and cut it into little oblong shapes or with a cutter, and use for garnishing cold fish, or fowl, meat, etc.

Green Mayonnaise Aspic

Take half a pint of aspic jelly, and mix with it two tablespoonfuls of Mayonnaise sauce (see vol. i.) and a little apple green; tammy, and then pour the mixture into a baking-tin to about a quarter of an inch deep; when cold cut out in rounds or other shapes, and use for garnishing.

Pink And White Mayonnaise Aspic

To each half-pint of aspic jelly add three tablespoonfuls of Mayonnaise sauce (vol. i.); colour part of it with carmine, leave the other part plain, tammy both separately, and use when cooling.

Olive-coloured Aspic

Add some drops of Marshall's Sap Green to some aspic jelly until the required depth of colour is obtained; use hot or cold.

Chaudfroid Sauce A La Chatelaine

Take a quarter of a pint of Bechamel sauce (vol. i.) with half a pint of cream, a quarter of a pint of thick Soubise sauce (vol. i.) and half a pint of aspic jelly; reduce to half the quantity, add three sheets of Marshall's Gelatine, keeping skimmed while boiling, and then tammy and use when cool for masking cold cutlets, etc.

Bechamel Chaudfroid Sauce

Put into a stewpan one and a half pints of aspic jelly, half a pint of very thick cream, half a pint of thick Bechamel sauce (vol. i.), two tablespoonfuls of cooking sherry, and half an ounce of Marshall's Finest Leaf Gelatine; boil up and skim, tammy, and use when cooling for masking turkeys, etc.

Brown Chaudfroid Sauce

Put into a stewpan two or three washed fresh mushrooms, a wine-glassful of sherry, two sliced tomatoes, one large sliced eschalot, one or two bayleaves, half a pint of reduced Espagnol sauce (vol. i.), a pinch of castor sugar, an ounce of glaze, half a pint of strong aspic jelly, and four sheets of Marshall's gelatine; boil down a quarter-part, keep skimmed while boiling tammy, and use when cooling for setting large or small timbals, to use for garnishing fancy cold meat dishes, entrees, etc.

Fawn-coloured Chaudfroid Sauce

Mix half a pint of aspic jelly with two tablespoonfuls of thick cream, a quarter of a pint of reduced Veloute sauce (vol. i.), one tablespoon-ful of Brown sauce (see vol. i.), and a wineglassful of sherry; dissolve in it four sheets of Marshall's Leaf Gelatine, wring through a tammy cloth, and use for masking game or poultry.

Mayonnaise Garnishing Sauce

Take half a pint of thick Mayonnaise sauce (vol. i.) and mix into it by degrees not quite a quarter of a pint of cool liquid aspic jelly, stir on ice till thick, put into a forcing bag with rose pipe, and use. If the garnish is required red, add a few drops of Marshall's Liquid Carmine.

Potato Mayonnaise Garnishing

Cut about half a pound of potatoes out with a small pea-cutter, blanch and strain, and rinse in cold water, then put them in boiling water with a little salt and boil till tender, but do not allow them to break; when tender strain and cool, and mix with two tablespoonfuls of thick Mayonnaise sauce (vol. i.) and a little chopped tarragon and chervil, and use.

Tomato Mayonnaise For Serving With Vegetables, Cold Fish, Etc

Take four large ripe tomatoes and rub them through a fine hair sieve, then mix the puree with a quarter-pint of thick Mayonnaise sauce (vol. i.), a few drops of carmine, a tablespoonful of tarragon vinegar, a quarter-pint of liquid aspic jelly (vol. i.); mix up together, tammy, and use.

Masking Sauce For Little Coquilles Of Game Or Poultry

Fry two ounces of butter and two ounces of Hour a nice golden colour, then mix with half a gill of oyster liquor and a wineglassful of port or sherry, and make up the quantity to half a pint by adding a little liquor from a tin of mushrooms, stir this till it boils, add a dust of Marshall's Coralline Pepper, and the juice of one lemon, tammy, and use.