Plovers' Eggs In Aspic A La Victoria Oeufs De Pluviers En Aspic A La Victoria

Line both parts of the little egg moulds with aspic jelly (vol. i.), cut some small diamond shapes from hard-boiled white of egg and little rings from sliced truffle; arrange these in star shapes in the tops of the egg moulds, set these with a little aspic jelly, and garnish the moulds all over with little picked leaves of chervil (shreds of lettuce and tarragon may also be used); set this garnish with a little more aspic, place a plainly boiled plover's egg in the top of each mould, fix the two parts of the mould together, and carefully fill up with aspic jelly; put them aside on ice till set, then turn out. Prepare a piccolo border mould in the same manner by lining it with aspic jelly, and garnish it with stars and chervil, etc, similar to the little moulds, and fill it up with aspic; when it is set turn out and place one of the prepared eggs in each hollow of the piccolo border and one in the centre, and garnish the centre round the eggs and dish with chopped aspic, by means of a forcing bag and pipe, and blocks of foie gras at the corners of the piccolo shape as in engraving. Little green tarragon and chervil leaves may be placed here and there on the garnish.

Timbal A La Windsor Timbers A La Windsor

Take a bomb mould, line it thinly with aspic jelly, and then arrange all over it sticks of cooked asparagus, that have been ornamented with strips of French chilli and little sprigs of chervil set on the asparagus with a little liquid aspic jelly; set the asparagus, with a little more aspic to keep it in place; then fill up the inside of the mould with a puree of white meat as below, and put it away to get set; then dip the mould into hot water, and turn it out on an entree dish; garnish round with little blocks of aspic jelly and cooked artichoke bottoms that are sliced, also sliced raw tomatoes, seasoned with a little mignonette pepper, salad oil, and tarragon vinegar. Serve for an entree, second-course, or luncheon dish.

Puree For Timbal A La Windsor

Take a pound of either cooked chicken or rabbit; pound it till smooth, then mix it with a table-spoonful of tarragon vinegar, half an ounce of good butter, a table-spoonful of Mayonnaise sauce (vol. i.), a dust of pepper, two tablespoonfuls of thick Bechamel sauce (vol. i.), and mix with this three-quarters of a pint of liquid aspic jelly; rub through the tammy or fine hair sieve, then add two tablespoonfuls of stiffly-whipped cream, and use when beginning to get set.

Ballettes A La Saint Louis - Ballettes A La Saint Louis

Take some little ball moulds, line them thinly with liquid aspic jelly, then ornament the top part of each mould with stamped-out pieces of truffle and Aspic cream (vol. i.), adding to the cream three sheets of Marshall's gelatine, arranging the pieces alternately and setting them to the mould with a little more aspic jelly, and then line all over with liquid aspic cream. Prepare a ragout as below, and with it fill up the inside of the moulds, close them together and set them aside till cold and firm, then dip into hot water and turn out. Dish up straight down an entree dish on a bed of chopped aspic jelly, and garnish round with little cut blocks of aspic cream. Serve for an entree for dinner or luncheon, ball supper, etc.