MOULDS. CREAMS, &c.
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lobster, crab, scallops. prawns, shrimps, &c., may all be
used for the filling, as you please.
Lobster Cream (Howard à la Céleste).—Have ready
some stiffly-whipped cream, slightly flavoured with
essence of anchovy and coralline pepper, also a lobster
cut up into small dice; season with oil, vinegar, salt,
and pepper, and incorporate a third of this with suffi-
cient aspic jelly, previously whipped to a stiff froth, pile
this up on a glass or silver dish, mix the rest of the
lobster with stiffly-whipped cream, and pile it all over
the heap of lobster aspic, as rockily as you can, dust
lightly with coralline pepper and minced tarragon, and
serve garnished with a bouquet of tarragon sprays, and
the lobster feelers inserted at the top.
Soufflé Glacé, of Fish.—This is a nice and easily-
prepared dish. Have ready some good mayonnaise
of any kind or colour (this may be varied to suit the
fish used), some aspic whipped to a stiff froth, but not
quite set, and any fish handy, freed from skin and
bone and nicely flaked. Have ready a soufflé dish
with a two inch band of paper firmly set round it,
and put at the bottom of it a layer of the whipped aspic,
then a layer of the fish seasoned with oil, vinegar, a little
freshly ground black pepper, and salt; cover this with
a thin coating of mayonnaise, or cucumber, tomato,
or cold Dutch sauce, as you please, and continue these
three layers till the dish is full right up to the top of
the paper, finishing with a rocky layer of the whipped
aspic; put this aside till firm, then remove the paper
band, fasten a napkin neatly round the dish, and serve
lightly dusted with finely-minced parsley and coralline
pepper. If liked, some cold boiled rice may be stirred
into a rich curry sauce, and used instead of the mayon-
naise.