Puree For Little Swans A La Phrygienne

Take, for eight to ten moulds, the contents of a small jar of pate de foie gras freed from fat, and six ounces of cooked chicken that has been pounded till quite smooth and rubbed through a fine hair sieve; mix these well together in the mortar, and add half a pint of strong good-flavoured warm chicken or other light stock that would set into a stiff' jelly when cold, and use when setting.

Timbals For Little Swans A La Phrygienne

Take some little fluted timbal moulds and line half of them with liquid aspic jelly that is coloured with a little carmine, line the other half with liquid aspic jelly that is coloured with a little sap green. Fill up those that are lined with the red jelly with raw tomatoes that have been skinned, freed from pips, and seasoned with a little linely-chopped eschalot, tarragon, and chervil, and set this with more of the red jelly; those that are lined with the green jelly fill up with a turned Spanish olive that is farced with Ham butter (see recipe), using a forcing bag and pipe for the purpose, setting this with more of the green jelly; leave both coloured timbals till set, then turn out, and use as directed.

Little Bombs Of Oysters A La Versailles Petites Bombes D'hutires A La Versailles

Line some little bomb moulds thinly with aspic jelly and garnish them at the tops with cut truffle, set this with aspic jelly and reline the moulds with aspic cream; let this set, then fill up with a puree o f oysters prepared as below, and put the moulds aside on ice till the contents are set; dip each mould into hot water and turn out the bombs on to an entree or flat dish, garnish with a little finely-chopped aspic jelly, and serve for an entree for dinner or luncheon or any cold service.

Puree For Bombs Of Oysters

For six to eight moulds take one and a half dozen bearded sauce oysters, and pound them till smooth with four well-washed and boned anchovies. Take one and a half gills of the s 2 oyster liquor, strain it and mix with it a quarter-pint of good flavoured light stock in which a quarter of an ounce of Marshall's gelatine has been dissolved, a wineglassful of sherry, the juice of a lemon, a dust of coralline pepper, a teaspoonful of Liebig Company's Extract of Meat; mix these together, then rub the whole through a clean tammy cloth slightly warm, add a quarter of a pint of stiffly-whipped cream, and use.

Salad Of Fillets Of Sole A L'lmperiale Salade De Filets De Sole A L'imperiale

Cook the fillets of a sole, as in vol. i. page 89, and put them to press till cold; stamp them out with a plain round cutter, and mask these rounds alternately with pink and white Mayonnaise aspic (see recipe). Line a nest mould with aspic jelly. Arrange the masked fillets alternately all over the mould, garnishing between each fillet with quarters of plovers' eggs, if in season (or, in their stead, chicken's eggs can be used), that are masked with chopped tarragon and truffle and French red chilli and set with aspic jelly; when the mould is covered, line it all over again with aspic jelly to keep the garnish in its place; then prepare a salad as follows: - Pull the meat of a small cooked crab into pieces and mix it with three tablespoonfuls of Mayonnaise sauce (vol. i.), a table-spoonful of French tarragon vinegar, half a teaspoonful of chilli vinegar, a teaspoonful of French mustard, a saltspoonful of English mustard, a good pinch of chopped tarragon and chervil, two tablespoonfuls of whipped cream, and a saltspoonful of anchovy essence; mix with this two and a half gills of aspic jelly (vol. i.), and pour into the mould when cooling; put it aside on ice till set; turn out of the mould and garnish round it with artichoke bottoms, strips of raw tomato, chopped aspic jelly, and sprigs of tarragon and chervil. Serve for second course, or for luncheon, or for any cold collation.