Little Glasses For Asparagus Creams

Line the glasses very thinly with aspic jelly, ornament them about half-way up with rounds and diamonds of truffles arranged alternately, setting with a little more liquid aspic; then line the insides of the glasses entirely with Aspic cream (Vol. i.), and fill up with the mixture as instructed above.

Cream Of Tomatoes A La Papillon - Creme De Tomates A La Papillon

Line some butterfly moulds thinly with aspic jelly and garnish them with truffle; set this garnish with a little more aspic, and then fill up the moulds with Tomato cream, prepared as below. Leave them till set, then dip each into hot water and turn out on a cloth. Dish up on plainly boiled cold rice (vol. i. page 32) that has been dusted over with a little coralline pepper and finely-chopped raw green parsley, and place here and there little blocks of aspic jelly. Serve for a second-course dish, or for any cold collation or ball supper.

Puree For Cream Of Tomatoes A La Papillon

Pound four large raw ripe tomatoes to a pulp. Mix with this the juice of one lemon, a pinch of salt and coralline pepper, two gills of gravy (prepared by taking half a pint of good-flavoured stock and adding to it a dessertspoonful of Bovril and a quarter of an ounce of Marshall's gelatine), and a wine-glassful of sherry; then rub through a clean tammy, and mix with two tablespoonfuls of stiffly-whipped cream, a teaspoonful of raw parsley, and one finely-chopped eschalot.

Little Bombs A La Visapore Petites Bombes A La Visapore

Line some little bomb moulds thinly with aspic jelly, garnish them with lobster coral, finely-chopped raw green parsley, and white of egg prepared as below; set this garnish with a little more jelly, then fill up the moulds with the ragout below, and leave it till set; then dip each mould into hot water, pass a clean cloth over the bottoms to absorb any moisture, and dish them up in little square paper cases, garnish with small salad and chopped aspic, and arrange them on a dish-paper as shown in engraving. Serve for an entree in the fish course, or for second course, or cold collation.

Ragout For Bombs A La Visapore

Take eight raw oysters, three fillets of marinaded herrings, four washed and boned anchovies, a tea-spoonful of French mustard, ditto of mixed English mustard, a table-spoonful of tarragon vinegar, a dust of cayenne, two hard-boiled yolks of eggs, a dessertspoonful of salad oil, a tea spoonful of anchovy essence, and a few drops of carmine; pound these together till smooth, then mix with half a pint of liquid aspic, and rub the whole through a tammy or fine hair sieve; then mix in the cooked body of a lobster, that is cut into small dice shapes, and two tablespoonfuls of whipped cream, and use.