Bomb Of Crab A La Belle Helene Bombe De Crabe A La Belle Helene

Line a bomb mould with aspic- jelly, and ornament it with quarters of hard-boiled egg that have been garnished with tarragon, and chervil, and lobster coral; set these to the mould with jelly and fill up the centre with a mousse mixture as below; leave on ice till set, then dip into hot water and turn out the bomb on to a dish; garnish round with curried vegetables, and serve for an entree for dinner or any cold collation.

Mousse Mixture For Bomb Of Crab A La Belle Helene

Take the meat from a cooked fresh crab, pick it into crumbs with a fork, then put it in a basin and mix with it a teaspoonful of French mustard, a teaspoonful of mixed English mustard, a dust of cayenne, a dessertspoonful of French tarragon and chilli vinegar, a tablespoonful of Mayonnaise sauce, half-pint of stiffly-whipped cream, and a half-pint of aspic jelly (that has been reduced to that quantity by boiling down one pint, and when cool whipped till quite spongy); mix together, then use.

Curried Vegetables Fob Bomb Of Crab A La Belle Helene

Fry two sliced onions in one ounce of butter till a nice golden colour, then mix with one ounce of glaze, a teaspoonful of Marshall's Curry Powder and the same of curry paste, and the juice of a lemon; mix with one pint of stock and simmer till tender, then tammy, and when cold add a tin of prepared macedoine, strained from liquor; set aside on ice till wanted, then use.

Little Bombs Of Lobster A La Berlin Petites Bombes De Homard A La Berlin

Take some little bomb moulds and thinly line them with aspic jelly, and ornament them at the tops with cut truffle to form a star, and round the middle of the mould arrange a row of little round pieces of truffle, and form a border of cut truffle and sprigs of chervil at the bottom of the mould; mask the garnish all over with more aspic jelly, fill up the moulds with lobster puree as below, put them away to set, and when cold dip each mould into hot water; turn out the bombs, and dish up on a border of aspic jelly; the mould for the border may be ornamented with truffle and chervil to correspond with the garnish of the little moulds. Take a wax figure for the centre, and garnish round the figure with a nice Mayonnaise of cooked artichoke bottoms or other vegetables that are cut in little square pieces, or cooked salsifies (vol. i. page 239), using when cold and seasoning with oil and lemon juice instead of butter; also place little sprigs of chervil and tarragon round the top near the figure, and chopped aspic jelly round the dish.

Puree Of Lobster For Little Bombs A La Berlin

Take six ounces of freshly-cooked lobster, four anchovies boned, a saltspoonful of carmine, a teaspoonful of anchovy essence, a dust of coralline pepper, and one good tablespoonful of salad oil; pound altogether, and rub through a fine hair sieve or tammy, and mix with the puree two and a half gills of whipped aspic jelly and a gill of stiffly-whipped cream; put into the moulds with a bag and a plain pipe, and set aside till firm.