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COLD FISH.
Crab Soufflé.—This is delicious if you whisk one and
a half gills of just liquid aspic till white and creamy,
then mix into it three-quarters of a pint of stiffly-whipped
cream, a tablespoonful of white tarragon vinegar,
a tiny pinch of salt, and a good dust of coralline pepper;
now stir into this ½lb. of finely-minced crab, and about
a teaspoonful of finely-minced parsley, and chives,
chervil, or tarragon (according to what you have), and
fill up a papered soufflé mould (the paper should rise
1½ inches to 2 inches above the case) with this mixture;
stand it on ice, or in the ice cave, for an hour or so, then
remove the paper, and serve with minced parsley and
a tiny rose of stiffly-whipped cream, flavoured with
a drop or two of essence of anchovy and tarragon
vinegar, and a dust of coralline pepper.
Curry Soufflé (Soufflé de Poisson à l'Indienne).—
Peel, slice, and fry four onions with a pinch of finely
minced bayleaf and thyme in 2oz. of butter for twelve
to fifteen minutes; then fry in the same pan a tea-
spoonful of good curry powder for a minute or so,
after which add two raw ripe tomatoes, a good dust
of coralline pepper, a dessertspoonful of tamarind, a
few drops of lemon juice, a tablespoonful of grated
cocoanut, six boned and washed anchovies, and a pint of
good fish stock. Simmer this till tender, then dissolve
in it ½oz. of best leaf gelatine, tammy and sieve it, and,
when nearly cold, stir in to it ½lb. of the fish, a spoonful
or two of roughly chopped hard-boiled eggs, and two
tablespoonfuls of whipped cream. Have ready some
small soufflé cases duly papered with white paper, and
fill these with the curry mixture. Set them in a cold
place or on ice for about an hour, then remove the paper
bands, force out a tiny rose of anchovy cream on each,
and serve garnished with watercress and tomato salad.