62
COLD FISH.
the side of the mould; force out a little heap of chopped
jelly on the top, fixing this in place with a silver skewer
(if available, or use a new steel one), on which you
may, if you like, thread an unshelled prawn and a
truffle, then arrange round it the rest of the eel slices,
fixing them as before with the chopped aspic, and
serve. For the vert-pré mayonnaise aspic mix three large
tablespoonfuls of green or vert-pré mayonnaise with
half a pint of just liquid aspic, and use when setting.
Chaufroix of Lobster or Salmon.—Slice the bodies or
tails of two lobsters neatly and diagonally (or flake a nice
piece of cold cooked salmon in the same way), marinade
them for two or three hours in oil, vinegar, &c., then
mask each thickly and smoothly with mayonnaise aspic.
Meanwhile, line a border mould with jelly, and, when this
is firm, lay in little heaps of the minced trimmings of the
lobster, and of thinly-sliced gherkins, arranging round
these strips of white of egg as a garnish; then pour
in a layer of jelly, and repeat these two layers till the
mould is full. Put it aside to set. When wanted, dip
the mould in hot water and turn out the jelly sharply.
Arrange the slices of lobster, &c., on the top of the mould
in a circle, fixing them with chopped aspic, by means of a
bag and plain pipe, and fill up the centre with a cold
macédoine of cooked vegetables tossed in a French
salad dressing. The contents of a tin of vegetable
macédoine, if nicely drained, answers capitally for this
dish. Any fish may be served thus, varying the
garnishes.
Salmon Timbale (Timbale de Saumon à la Romaine).—
Line a timbale mould with jelly, then put in a layer of
half lobster, half tomato sauce, mixed, and stiffened with
gelatine; now put in a thick layer of cold salmon flaked
finely and mixed with minced anchovies, mayonnaise