COLD FISH.
juice, wine, and coralline pepper, under a buttered paper. When ready, lift them out and leave till cold. Now line some little bombe or plain dariole moulds with jelly, garnishing the sides with a dust of coralline pepper and tiny sprays of chervil (this is not indispensable though pretty), set these with a little more jelly; then place a fillet in each mould (after removing the buttered paper and trimming them), fill up the latter with jelly, and put aside to set. When dished, force a little rose of anchovy cream out on each, and serve garnished to taste. For the anchovy cream, wash and bone three or four anchovies, or use the same amount of anchovy paste, and pound it up with a dessertspoonful of good oil, a dust of coralline pepper, and a drop of carmine; then work in two tablespoonfuls of just liquid jelly, finally mixing it with half a gill of very stiffly-whipped cream. Use icy-cold.
Darioles de Poisson à la Crème.—Mince roughly any remains of cold fish, of one or several kinds as most convenient, season it lightly with oil and vinegar and a dust of coralline pepper; stand on ice till wanted. Now line some little bombe or plain dariole moulds with aspic cream (mix together half a pint liquid aspic jelly, a gill of thick, fresh cream, and a dessertspoonful of tarragon vinegar, and use when cooling), this lining should be a quarter of an inch thick. When this is set, toss the minced fish, with minced fillets of anchovy, capers, and olives, in some mayonnaise, and fill the moulds with this, covering them with more of the aspic cream, and serve with, or without, a tomato salad. A particularly dainty dish may be made in this way, called Petites crèmes d'huîtres au caviar. For this prepare the aspic cream as before, only use strained oyster liquor instead of tarragon; chop lightly some