Little Timbals Of Fish A La Sultan Petites Timbales De Poissun A La Sultan

Line some Monaco moulds thinly with aspic jelly and fill them up with a puree prepared as below, let the mixture set, then dip the moulds into hot water, turn out the timbals and arrange them on an entree dish, surround them with a salad of lettuce or endive or small mixed salad, and fill up the tops of the timbals with crayfish bodies (in bottle) or a ragout of any nice cooked fish such as mussels, oysters, shrimps, pieces of cold salmon, etc, mixed with a little salad oil, tarragon vinegar, a little finely-chopped tarragon, chervil, eschalot, and mignonette pepper, and use for ball supper or second course.

Puree For Timbal A La Sultan

Take a quarter of a pint of picked and finely-chopped shrimps, two ounces of raw dried haddock that has been rubbed through a wire sieve with four washed and boned anchovies, mix these with a tablespoonful of thick Mayonnaise sauce (vol. i.), a saltspoonful of English mustard and the same of French, a dessertspoonful of tarragon vinegar, two tablespoonfuls of thick cream, one tablespoonful of salad oil and an ounce of chopped lax; stir together, add half a pint of cool aspic jelly, then pass through the tammy or fine hair sieve and use when beginning to set.

Little Fish A La St. Pierre Petits Poissons A La St. Pierre

Take one large fish mould and some small fish moulds and line them thinly with Aspic jelly (see recipe, vol. i.), ornament them with cut truffle to represent the eyes, and gold and silver leaf that is mixed in a little liquid aspic for the bodies, and mask the fins with red-coloured jelly; set all with jelly and then line the moulds with Mayonnaise aspic (vol.i.), using the part coloured red in one fish, and the white in another, and so on until all the moulds are lined; when this is set place in the centres of the moulds any nice pieces of cooked fish, such as salmon, lobster, or any white fish, and a few picked leaves of tarragon and chervil, and fill up the moulds with consomme that is made to set with a little gelatine, and use when cooling; when the mixture is set dip the moulds into hot water, turn out the fish and dish them up on a bed of chopped pale green coloured Aspic (vol. i.), made by adding a few drops of Marshall's Sap Green to some ordinary aspic, and garnish with thick Mayonnaise sauce by means of a bag and a large rose pipe, and with bunches of French capers, raw cucumber, and cooked beetroot, cut out in rounds with a pea cutter, and separately mixed with a little salad oil, tarragon vinegar, and a little chopped tarragon; arrange these here and there in little groups, and serve for a cold collation or for a ball supper.