SMALL ENTRÉES, &c.
Iced and Devilled Lobster Soufflés.—Dissolve a tea- spoonful of Lemco and 4oz. of best leaf gelatine in a pint of hot, rich espagnole sauce; add to this a full wineglass- ful of sherry, two tablespoonfuls of Worcester sauce, a teaspoonful of French mustard, and a good dust of cayenne. Pound the flesh of a cooked and minced lobster with six anchovies and a little thick cream; mix it with the previous ingredients, and rub it all through a fine sieve. When cool, mix in lightly a gill of very stiffly-whisked cream. Paper some small soufflé cases and lay in some pieces of lobster seasoned with cayenne pepper, chilli vinegar, oil, and a little Worcester sauce (or chutney, if liked); now fill up with the lobster mixture by means of a bag and pipe, and place these little soufflés in the charged ice cave for at least an hour; then serve dusted with finely-minced parsley. This is very good made of tinned or canned lobster.
Petites Mousses de Homard.—Dissolve two or three sheets of best leaf gelatine in a gill of aspic jelly, and stir it into a gill of creamy béchamel, with the finely-minced flesh of a lobster, and leave it to cool. Whip one and a half gills of cream to a stiff froth, then mix it well with a gill of tomato mayonnaise, and, lastly, stir this all gently into the lobster, aspic, &c. Have ready some little paper soufflé cases, fill them with the mixture, and stand these in the charged ice cave for an hour or so. To serve, remove the papers, and dust lightly with minced tarragon and coralline pepper.
Trout en Turban.—Have ready some cold cooked fillets of trout, and dust half with lobster coral and half with minced parsley; fix these with aspic, or fish jelly, round a jelly-lined Charlotte mould, as if they were Savoy biscuits; then cover them quickly inside with a cold farce of minced lobster, and fill up the centre with