Curry Puree For Egyptian Cream

Put in a saute pan two onions peeled and cut into tiny dice shapes, a chopped bayleaf and a pinch of chopped thyme, and fry them in one ounce of butter till a golden colour; then mix in two pounded red chillies, a dessertspoonful of Marshall's Curry Powder, a teaspoonful of chutney and the juice of one lemon; mix with half a pint of the chicken jelly and simmer on the stove till tender, then tammy and mix with cream, as in White Puree.

Little Creams A La Pothuau Petites Cremes A La Pothuau

Take some little oblong sandwich moulds, line them very thinly with aspic jelly (that made with two and a half ounces of Marshall's gelatine to one quart of water, vol. i.), then ornament each with a little truffle cut in any pretty design; set this with a very little aspic jelly, then mask the moulds over with Chaudfroid sauce (vol. i.) in alternate layers of red, white, and brown, and fill up the inside of the moulds with little stamped-out rounds of pate de foie gras, sliced truffle, mushroom, and chicken, arranging these overlapping'each other; fill with some aspic jelly and put aside to get cool; then turn out the creams, by dipping the moulds into hot water, and dish them up on a border of aspic jelly or rice; garnish with salsifies (or other Dice cooked vegetables) in Tomato mayonnaise (see recipe), over which sprinkle a few shreds of truffle. Serve for a cold entree for dinner, or for any cold collation. Take a small tin of pate de foie gras, for ten to twelve persons, turn it out on to a plate, remove all the fat, cut it in slices about a sixth of an inch thick, stamp it out in rounds the size of a sixpence, and serve for an entree for dinner or luncheon.

Little Asparagus Creams A La Val-la-reine Petites Cremes D'asperges A La Val-la-reine

Pound half a pound of cooked tender asparagus into a pulp. Take eight raw bearded sauce oysters, mix them with half a pint of the asparagus pulp, season with salt and a good pinch of Marshall's Coralline Pepper. Put into a stewpan a quarter-pint of oyster liquor, and half a gill of good light stock in which a teaspoonful of Liebig Company's Extract of Meat has been mixed; bring to the boil, dissolve in it a quarter-ounce of Marshall's gelatine, and add to the asparagus mixture; rub altogether through a tammy or very fine hair sieve whilst hot, then add to the puree a wineglassful of white wine, one very finely-chopped eschalot, a gill of stiffly-whipped cream, and a few finely-cut shreds of truffle; mix up altogether, and pour into little glasses, prepared as below, and when the cream begins to thicken garnish the centre with cut truffle, mask over with a very thin coating of liquid aspic jelly, and serve on an entree or flat dish, on a paper for an entree for dinner or luncheon, or for second-course or ball-supper dish.