66
COLD FISH.
caviar and lemon juice, and repeat these layers till
the mould is filled, the blancmange being the last.
Leave it on ice till set, then turn it out, and serve gar-
nished with chopped aspic, caviar, and prawns if at
hand. (Oysters with mousseline sauce are equally good
this way.)
Truites en Turban aux Concombres.—Fillet neatly
some small trout, removing the skin and bones, but
keeping the fillets as whole as possible, dust half of them
with parsley, and half with lobster coral or coralline
pepper; line a plain Charlotte mould with aspic, and fix
the trout fillets all round, setting them with a little more
jelly, as if they were Savoy biscuits for a Charlotte Russe.
Cover this with a rich lobster farce pretty thickly,
set it with more aspic, and fill up the centre with
cucumber sliced or cut into balls, and tossed in mayon-
naise aspic. The lobster farce is really chopped finely,
seasoned to taste with coralline pepper, minced parsley,
and chives if liked, and lightly mixed with a little
mayonnaise, to which you add sufficient aspic jelly
to stiffen it.
Pike Cheese (Pain de Brochet).—Remove the fillets
from a fair-sized pike, and free them from skin and
bone, then pound this flesh in the mortar with half
the quantity of butter (if an ounce of two of this is
crayfish or lobster butter, all the better), seasoning
it, as you pound, with white and red pepper, salt, and
a few drops of essence of anchovy; then rub it all through
a fine sieve into a basin, and stir the purée together
for a few minutes. Now mix in the stiffly-whipped
white of an egg, twice the quantity of stiffly-whipped
cream, and ½oz. to 1oz. of leaf gelatine dissolved in a
little milk. Fill a buttered mould or basin with this
farce, and steam or poach it under a buttered paper,