Egg For Bombs A La Vlsapore

Hub the hard-boiled white of an egg through a wire sieve, and mix it with a dessertspoonful of cream and half a pint of liquid aspic jelly; stir together till it is beginning to set, then use.

Souffle A La Marguerite Souffle A La Marguerite

Take a large paper souffle case, about six inches in diameter, and surround it with a buttered paper, to stand about two inches above the paper case, using a little sealing-wax to fix the paper band; take half a sheet of foolscap, make it into a cylinder about three inches in diameter, also using a little sealing-wax to hold it, and stand it in the centre of the souffle case. Take four large tomatoes, peel them and remove the pips, and pass them through the tammy; to this puree add half a pint of aspic jelly (vol. i.) whilst liquid, a few drops of Marshall's Liquid Carmine, and about a tablespoonful of tarragon vinegar; well whip these together till spongy, then add a good half-pint of whipped cream, half a large breast of chicken, chopped fine, and three or four finely-chopped small truffles; when well mixed pour this into the papered case between the two paper bands, and put it aside to set. Take half a pint of whipped cream, season with a little finely-chopped tarragon and chervil, a saltspoonful of mignonette pepper, a dust of coralline pepper, a pinch of salt, one small or half a large breast of chicken shredded, two or three chopped truffles, four large or six small mushrooms chopped, and some shredded tongue, in quantity about the same amount as the chicken, four or five cockscombs shredded, and a quarter of a pint of aspic jelly whilst liquid. Mix all well together, and pour the mixture into the cylinder of foolscap, so as to stand one and a half to two inches higher than the mixture already between the two paper bands; place the souffle in an ice cave, or souffle cave surrounded with ice and salt, for about one hour; when ready take it out, remove the paper bands, sprinkle some chopped truffle over the higher and inner part, and garnish the outer part with little bunches of chervil. The outer ring should stand one and a half to two inches higher than the souffle case, and should be of a pale reddish colour, the inner and higher part being whitish. Dish on a dish-paper or napkin. Instead of the cylinder of paper in which the second mixture is poured, a jar could be used at first, but the jar would have to be removed and a cylinder of paper substituted when the second mixture is ready to be poured in.

Little Swans A La Phrygienne Petits Cygnes A La Phrygienne

Line some swan moulds thinly with aspic, and for the bills put little strips of truffle, also tiny rounds for the eyes; set these with a little aspic, then line with Aspic cream (vol. i.) and fill up the inside of the moulds with a puree prepared as below; pour in a little liquid aspic to set, and then close up the moulds and leave them on ice till set; dip each mould into hot water, turn out the swans on a clean cloth, and dish them up on a border of finely-chopped aspic jelly that is lightly coloured with a little sap green; garnish the dish with little timbals of tomatoes and olives prepared as below, and serve for any cold collation.