Eel Turban
stuff it as for sea anan
it into shape. and at the
it into a circle, and place
it comfortably, on a bed of soup
good fish stock to cover it. When
well, and set it on a reversed sieve or
fixing a bowl or basin in the ring to keep it in shape;
when it is perfectly cold, unpack and trim it, and slice
it evenly, but diagonally, brushing each of these slices
over with savoury jelly. Have ready three plain
border moulds, each one to two inches smaller than
the other, and line these with jelly; dip some mayfish
tails, stoned olives, sliced gherkins, cold green peas,
and truffles (or pickled walnut), cut to match, in just
liquid aspic, and use these to garnish the sides of the
moulds, arranging the colours prettily, and setting
them firmly with a little aspic jelly. When this is
set fill up the moulds with flaked fish, boned
and boned anchovy
in mayonnaise aspic.
the sauce and set out
the jellied slices of
touching these in
out of a bag, and
boulet garnish
out a little
leave out the
moulds a
very
next
aster
and
lar. heart