SMALL ENTRÉES, &c.
bearded oysters, and mix them and little heaps of caviar with white mayonnaise, add a dust of coralline pepper and a few drops of lemon juice. Fill the moulds as before, and serve with crisp shred celery tossed in mayonnaise, to which some cooks add peeled, chopped walnuts. This dish is not of the “elegant economy” order, I admit, but is bad to beat as a pretty entrée for a smart dinner or a ball supper.
Timballettes de sole à la Cardinale.—Fillet as many soles as you need, and halve each fillet, season each lightly with salt and white pepper, and roll each round a piece of carrot, fastening it into shape with a buttered paper. Bake ten to twelve minutes in a well-buttered baking dish, seasoning the fillets with pepper, salt, lemon juice, and if liked, a few drops of wine, and cover- ing them with a buttered paper. When cooked lift them out and leave till cold. Prepare half a pint of rich lobster sauce, and divide it in half; to one half add five or six sheets of best leaf gelatine to stiffen it nicely, and with this fill the fish fillets when cold and the buttered paper and the carrots have been removed, and let them stand till set. Meanwhile, to the other gill of lobster sauce add a good dust of coralline pepper, a gill of stiffly-whipped cream, two tablespoonfuls of thick mayon- naise, five or six boned and washed anchovies sieved, with a tablespoonful of tarragon vinegar, and two tablespoonfuls of minced lobster (failing this use prawns or shrimps), with a drop or two of carmine to bring the colour to a pretty soft pink. Have the fillets set in aspic jelly in little plain moulds, then turn these out and arrange in a circle, filling up the centre with the lobster sauce. If liked, a jelly border improves this dish wonderfully. For this pour jelly into a plain border mould to the depth of an inch or so, turn it out,