SMALL ENTRÉES, &c.
and crumb them, and fry in hot fat till of a delicate golden brown, drain them well on blotting paper, and leave them till perfectly cold. Meanwhile, mix together a gill of richly-coloured tomato sauce and half a pint of aspic jelly in which you have previously dissolved five or six sheets of best leaf gelatine, and pour it on to a very clean tin or large dish, in a layer nearly half an inch thick, and leave till set. When firm, cut out shapes to match the fish cutlets, and dish the two alternately, in a circle, filling the centre either with chopped aspic or with the following: Cut ¼lb. of potatoes with a cutter into little pea shapes, put these on in cold water, bring this to the boil, then strain off the potato peas, rinse them in cold water, and cook them in boiling salted water till tender, being careful that they do not break or get mashed. When cooked drain them off, and leave till cold, when you toss them lightly in two tablespoonfuls of mayonnaise sauce, strew them with minced tarragon and chervil, and pile it all in the centre of the salmon cutlets.
Petits Pains de Saumon à la Russe.—Prepare a nice forcemeat of salmon, and poach it in little plain dariole moulds. Turn out when cold, mask each with mayonnaise aspic, and, when set, dish with a good spoonful of horseradish or Suédoise sauce (as you please) on the top of each, and garnish to taste with rasped horse-radish, seasoned watercress, or chopped aspic.
Petits Aspics de Sole aux Anchois.—Fillet two soles, bat them out, and trim them to the size desired; then spread one side with a d'uxelle mixture (minced parsley, chives, and mushrooms, seasoned, and tossed in butter), roll up each fillet, and fasten it into shape with a band of buttered paper. Bake these rolled fillets in a well-buttered baking tin, seasoned with a few drops of lemon