saffron, mixing this all well together, then adding
enough of the fish liquor to produce the amount of
sauce required; thicken this well over the fire, pour
it on to the fish, add the little liver balls, and cook these
for a few minutes in the sauce, then set it all aside till
cold. For the balls, cook the liver of a cod, then mince
it very finely, add a few breadcrumbs, the whites of
two eggs, the finely-chopped onion kept back for the
purpose, a little minced parsley, freshly-grated black
pepper, salt, and a tiny pinch of mixed spice. Roll
this into little balls, adding sufficient breadcrumbs
to produce the right consistency, and cook them for
a few minutes in the sauce. This dish is, by-the-way,
quite as good hot as it is cold.
Lobster, Moulded.—Choose a lobster mould for this
dish, oil the inside lightly, and place it on ice, line it
smoothly with tomato mayonnaise stiffened with
aspic jelly, being careful to have it of a very good colour,
and to pack the mould so evenly as to insure the shape
being neat when turned out; meanwhile, trim the
flesh of two lobsters (large crawfish may be used, or
even good tinned lobster for this dish) into large scallops;
mince the trimmings and the flesh from the claws
into little dice, which you mix with some cut up cooked
vegetables, varying these as much as possible, and
seasoning them with pepper, salt, oil, and vinegar;
pack this in alternate layers all into the mould, and
cover it with a ½ inch layer of the tomato aspic;
leave the mould on crushed ice till thoroughly firm.
Meanwhile, fill a square or oval baking tin with aspic
or savoury jelly, and leave this till perfectly set and
hard, when you turn it out on to the dish it is to be
served in, and turn the lobster mould out on to it,
garnishing this with little balls of Montpelier, or green