ENTRÉES.
rather coarsely and either season it with a plain oil
and vinegar dressing, or with mayonnaise of any
kind. Have ready a neatly papered soufflé dish, and
lay in first a layer of aspic whipped to a stiff froth,
then a layer of the seasoned meat, then more whipped
aspic, and proceed thus till the dish is full right to
the top of the papered band, and leave it on ice till
set, when you remove the paper band, and send to
table. This can be made with any scraps of meat,
fish, flesh, fowl, or game as you please, of course
varying the dressings to suit. For instance for white
meats use white mayonnaise, or Maximilian sauce (for
this adding enough tomato purée to tartar sauce to get
it to a delicate pale pink); or Irlandaise sauce (a
gill each of rich, thick mayonnaise, stiffly whipped
cream, and aspic jelly, seasoned to taste with tarragon
vinegar, coralline pepper, and caster sugar, with
enough greening to bring it all to a faint green;
then stir into it the shred meat, and about half a
gill of separately cooked and shred young vegetables,
such as young carrots, turnips, peas, cucumber, &c.).
For game use Richelieu or Espagnole stiffened with
leaf gelatine; whilst for beef or mutton few things
beat tomato mayonnaise or Gorgona sauce (i.e.,
tartar into which you have mixed a spoonful of
essence of anchovies, a spoonful each of minced
parsley and chives, and of tarragon vinegar, a washed
and minced anchovy or two, the pulp of two raw
tomatoes, and a gill of aspic jelly for each gill of
tartar sauce).
The coquilles or cases may be served in either
china or silver shells or cases, or in paper cases as