COLD FISH.
when set, dish the fish on it, and pile the sauce up in the centre.
Little Salmon Soufflés (cold).—These are made thus:— Pound 8oz. or so of cold cooked salmon, very smoothly, with the yolks of two hard-boiled eggs, a few drops of lemon juice, a drop or two of essence of anchovy, with salt and white and coralline pepper to taste; moisten this all with a gill of stock in which you have dissolved 3oz. of gelatine, sieve it all, then stir into it lightly half a pint of stiffly-whipped cream, flavoured with anchovy essence and coralline pepper, and, if necessary, coloured with a drop or so of carmine to bring it all to a delicate pink. Have ready some little paper soufflé cases, fill them with the mixture, and set them in the ice cave for an hour or so. These can be served without icing, if instead of 3oz. gelatine you dissolve nearly 1oz. in the stock. Remove the paper before serving. Any nice fish may be served thus, especially if essence of anchovy be added to the mixture.
Iced Salmon Soufflé.—Mince finely 1lb. cold cooked salmon, and mix it with a pint of stiffly-whisked aspic (whisked while cooling), then stir in lightly half a pint whipped cream; season with a teaspoonful of French and English mustard (mixed), a dust of salt and of coralline pepper, and a full tablespoonful of Worcester sauce; add if necessary a drop or two of carmine to make it a delicate pink, and a teaspoonful of anchovy essence. Put this into a bag with a large plain pipe, fill some little paper soufflé cases with it, and leave these in the charged ice cave till set. When required, remove the paper, press out on each a rose of stiffly-whipped cream, seasoned with coralline pepper and raw minced parsley, and dish with half a plover's egg between each little case, or, failing this, some chopped aspic.