COLD FISH.
whipped to a stiff froth. The sauce used for this is easily prepared by adding half a gill (four good table-spoonfuls) of any sauce to taste to one-third of a pint of aspic jelly, mixing them well together, and adding any further seasoning or flavouring to taste as you mix. A rich form of this sauce, usually called a “mousseline,” is made by blending together equal quantities of sauce, aspic, and cream, the two last being whisked to a stiff froth.
Again, small cold fish, whether fried in egg and bread-crumbs, or plainly boiled, make a neat little dish as filets de poisson en aspic, thus: Remove the heads and tails from some cold fried smelts (or small fillets of sole may be used in the same way), pile them up neatly on a dish, garnish round with any salading to taste, and pour over them either tomato cream or tomato mayonnaise, and serve. If it is boiled fish you have, trim them into neat fillets, and mask them with a mayonnaise aspic or jelly-stiffened sauce to taste, and when this is firm, brush them over lightly with just liquid jelly to glaze it, dish them neatly in a circle when set, and fill up the centre with seasoned water-cress, small cress, &c., to taste.
The following recipes will give a good idea of the variety of such dishes: Filets de Saumon en Chaufroix Alexandra.—Cut some cold salmon into neat fillets or slices, and mask them with aspic or savoury jelly. When this is set, dish these in a circle alternately with fleurons of anchovy or cheese pastry cut to match the fish, garnish with fresh salad, and serve with a green mousseline sauce in the centre (i.e., equal parts of green mayonnaise, whipped cream, and aspic jelly).
Côtelettes de Saumon aux Tomates.—Prepare some salmon cutlets with a good salmon forcemeat, egg