Aspic Cream For Border For Larks A La Sotterville

Take one quart of aspic jelly, a pint of thick cream, and half an ounce of Marshall's gelatine; dissolve and tammy and when cooling fill a border mould with it; let it remain till set, then dip into hot water and turn out; set any of the remains of the cream aside till "quite cold for chopping up.

Financiere Garnish For Larks A La Sotterville

Open the bottle of prepared Financiere, stand it in the bain-marie, turn out the Financiere, and when cool mask with aspic jelly and use when set.

Cream Of Hare A La Ferdinand Creme De Lievre A La Ferdinand

Take three-quarters of a pound of cold cooked hare (that left from a previous meal will do for the purpose), pound it till quite smooth with a dessertspoonful of Bovril, a wineglassful of sherry, a half-pint of Supreme sauce (vol. i.), one gill of Brown sauce (vol. i.), and adust of Marshall's Coralline Pepper; dissolve a quarter-ounce of Marshall's gelatine in half a pint of aspic jelly, and add this to the other ingredients ; rub the whole through a tammy, and use. Line a fancy mould with aspic jelly, ornament it with stamped-out rounds of Aspic cream (vol. i.) and Tomato aspic (vol. i.) and truffle; set the garnish with more jelly, then fill up the mould with the prepared puree; let it remain on ice till set. Dip the mould into hot water and turn out the cream on a dish; garnish round the cream with a cooked macedoine of vegetables (these are kept in bottles or tins), season with salad oil, tarragon, and chilli vinegar, and a little mignonette pepper and salt. Serve for an entree for dinner, etc.

Cream Of Rabbit A La Duxelle Creme De Lapereau A La Duxelle

Take a rabbit mould, lay it open, and place it on crushed ice in a basin; line both sides with aspic jelly about one-eighth of an inch thick, and when this is set line them again with fawn-coloured Chaudfroid sauce (see recipe); let this set, then fill up the two parts of the mould with a puree of rabbit as below, keeping the mould in motion whilst adding this, so that the mixture becomes well imbedded. Take the contents of a small jar of pate de foie gras, and with a hot wet knife cut it through into two pieces; place one piece in the centre of the puree in each side, then partly close the mould and pour into it the remaining part of the rabbit puree, which must be in a semi-liquid state, so as to join all the contents together; close up the mould firmly with the pegs and place it into some ice, and leave it for about half an hour, when it will be set. When ready to serve, dip the mould into hot water and turn out the rabbit, put in two glass eyes, dish it on a bed of finely-chopped aspic jelly, and garnish it round, as in engraving, with little timbals as below, cooked halves of artichoke bottoms, that are seasoned with a little salad oil, tarragon, and chervil, and tarragon vinegar, and serve for an entree or any cold collation.