MOULDS, CREAMS, &c.
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aspic, and two or three spoonfuls of whipped cream.
Cover this with a layer of the lobster and tomato sauce,
and leave till set, when you turn it out and serve gar-
nished with chopped aspic, or halved cabbage lettuces.
Lobster Cream, Iced (Mousse de Homard Glacé).—
Split the shell of a freshly-cooked lobster, and mince it
very fine; stir this mince over the fire in a gill of bé-
chamel sauce, then add to this a gill of jelly in which you
have previously dissolved two leaves or so of best leaf
gelatine, and stir it all together until well blended, and the
gelatine perfectly dissolved, without, however, letting it
boil; season this to taste, and pour it all into a basin to cool;
whisk one and a half gills of double cream till stiff, mix it
lightly and quickly with a gill of tomato mayonnaise, and
stir this gently into the mixture in the basin. Have ready
a properly-papered soufflé mould, and fill it with the
mixture, then set it in a charged ice cave, and leave it till
frozen firm; when you lift it out, remove the paper band,
sprinkle the top with finely-minced parsley and coralline
pepper, and serve. This should be quite firm and icy
cold, but not absolutely frozen hard. Salmon may be
prepared in the same way.
Timbale de Poisson en Aspic.—Cook some nice fillets
of any white fish en paupiettes, and leave these till
perfectly cold, pressing them lightly between two plates
with a light weight on top; when set, slice these neatly
into little rounds, line a plain charlotte mould with
aspic, then decorate with the little rounds of fish, adding
some coralline pepper and a little minced parsley,
fixing this with another layer of jelly. When this is
firm, but not quite hard, fill up the centre with minced
prawns, shrimps, or lobster, either tossed in a French
salad dressing, or in mayonnaise, as you please. Serve
garnished with any salad to taste. This is a very pretty