Salad Of Lobster A La Russe Salade De Homard A La Russe

Line some little fancy jelly-moulds thinly with strong aspic jelly, and ornament the top of each with a little Mayonnaise aspic (vol. i. page 27), using a forcing bag and pipe for the purpose; arrange round this some French capers and little picked leaves of chervil, and fill up the moulds with cooked lobster that is cut in little dice shapes, a little cut French gherkin, and aspic jelly; leave till set, then dip each mould into hot water, pass a clean cloth over the bottoms to absorb any moisture, and turn out. Prepare a border of aspic jelly, and when set turn it out in the same manner as the small moulds, and dish up the little moulds on it; place a wax figure in the centre, and fill up all round this with a nice Mayonnaise of lettuce and any nice pieces of lobster, seasoned with salad oil and tarragon vinegar, arranging the Mayonnaise on the top by means of a forcing bag and a rose pipe; sprinkle over with a little hard-boiled yolk of egg (that has been rubbed through a sieve), lobster coral, and quarters of plovers' eggs when in season, or prepared crayfish bodies, and serve for a second-course, ball-supper, or luncheon dish.

Chartreuse Of Fish A La Havraise Chartreuse De Poisson A La Havraise

Take the fillets of a sole, cooked as in vol. i. page 89, put them to press till cool, then cut them out with a plain round cutter, ornament half of them with chopped tarragon, chervil, or parsley, and the remaining half with coral and truffle, setting the garnish with a little liquid aspic jelly. Line a chartreuse mould with aspic jelly, and arrange the rounds of sole all over it, as shown in the engraving; set this with aspic, then fill up the centre with the mixture below; put the mould aside till this is set, then dip the mould into hot water, turn out the chartreuse on to a cold dish, and serve for a luncheon or second-course dish. The dish may be garnished with any nice salad, such as lettuce or endive, mixed with a little salad oil, tarragon and chilli vinegar, and chopped tarragon.

Mixture For Chartreuse Of Fish A La Havraise

Take half a pint of cleansed, picked shrimps, the trimmings from the sole cut into dice shapes, two peeled tomatoes, four cooked artichoke bottoms, and twelve raw bearded sauce oysters, all similarly cut up; add a little tarragon and chervil, mix with half a pint of liquid aspic jelly and two large tablespoonfuls of Mayonnaise sauce (vol. i.), stir altogether on ice till beginning to set, then pour into the mould as directed.