MOULDS, CREAMS, &c.
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boiled rice. This can manifestly be prepared with
any cold cooked fish, but is specially good with salt
fish, if duly soaked. For the Anchovy Cream pound
six well-washed and boned anchovies with the yolk
of a hard-boiled egg, a tablespoonful of salad oil, and
a dust of coralline pepper; when this is quite smooth
add half a gill of liquid aspic jelly, and sieve it all, mixing
it then with a gill of stiffly-whipped cream, and leave
it on ice till wanted. This is a particularly good garnish
for many kinds of fish.
Salmon Soufflé.—Pound 8oz. or 10oz. of cold cooked
salmon with the hard-boiled yolks of two eggs, and a
few drops of lemon juice, seasoning it with white pepper,
salt, and a few drops of essence of anchovy; moisten
this with a gill of good fish stock in which you have
previously dissolved ½oz. of leaf gelatine, then sieve
it all, and mix it quickly with half a pint of stiffly-whipped
cream, flavoured with essence of anchovy and tinted
faintly with a drop or two of liquid carmine. Pack
it all in a papered soufflé dish, and put it aside till set.
If you omit the gelatine and put the mixture into little
papered soufflé cases, they may be frozen or frappés,
and make most delicious little iced soufflés.
Sole Ristori.—Line a plain or charlotte mould with
jelly, decorating this with truffle, hard-boiled egg white,
and picked sprays of chervil. Set this garnish with
a little more jelly, then arrange round the sides and
bottom fillets of sole (previously cooked in white wine—
au vin blanc—and stamped out into even, heart or
kite shapes), setting these also with more aspic, and
then fill up the centre with a lobster cream (prepared
as described in the beginning of this chapter), cover
with jelly, and leave till set. Have ready either some
small tomatoes (seeded), or some artichoke bottoms,