The new century cookery book

Split the lobster, remove the meat from the shell, and chop it very finely. Stir it into the bechamel sauce, season to taste, heat up whilst stirring. Dissolve the gelatine in the aspic and stir into the above puree. Pour into a basin and let cool. Whisk the cream till stiff, mix it with the tomato mayonnaise, and work carefully into the mixture in the basin. Have ready a souffle dish-lining, fastened with a band of paper above the edge ; pour the prepared mixture, as it begins to set, carefully into it, and pack in a tin surrounded with crushed ice and freezing-salt. A properly charged souffle ice-cave or charged ice-box is strongly recommended to be used for this purpose. When slightly frozen (frappe), remove from the ice-cave, sprinkle the top with a combination of fine lobster coral and paprika, then remove paper band, stand the lining in its souffle dish, and send to table at once. In cold weather the two leaves of gelatine may be left out. 656. Escalopes de Langouste à la Cardinal.—i crawfish or lobster, 6 to & prawns, 1 ounce panade, eggs, salt, pepper, and paprika; 1 or 2 tablespoonfuls bechamel sauce (No. 203), 6 to 8 small eggs, 2 to 3 slices of truffle, fresh bread-crumbs, frying-fat consisting of half dripping and half clarified blotter, Cardinal sauce (No. 218). Break the crawfish or lobster (reserve the spawn and coral, if any), remove the meat and mince small. Heat up in a stewpan with the panade a little butter and enough white sauce to moisten ; when thoroughly hot add two yolks of eggs, season to taste, and stir over the fire till the mixture binds. Spread on a dish or plate and set to cool. Shape six to eight oval croquettes with the ends pointed and the centre of each made hollow (one side only), egg and crumb them carefully, and fry a golden colour in hot fat. Take up, drain, and dish up in a row on a hot dish ; place a small trimmed poached egg in the centre of each croquette. Cover over very carefully with wellreduced Cardinal sauce ; insert a prawn at each end of the croquettes. '254 Place a star or half moon of truffle in the centre of each and serve hot. 657. Fleurettes de Turbot à la Hollandaise. — \ lb. cooked turbot, free f rom skin and bone, ^ pint stiff mayonnaise (No. 277), ^ pint aspic jelly (No. 293), 1 truffle, 1 teaspoonful chopped parsley and herbs, 1 teaspoonful anchovy sauce, salt and pepper. Line some oval zephire or dariole moulds with aspic, decorate with strips of truffle to form the shape of a rosette. Mix the remainder of aspic with the mayonnaise, coat the moulds with a layer of this. Take the fish, season with salt, pepper, chopped parsley, and a sprig of tarragon ; mix in anchovy sauce and two large tablespoonfuls of mayonnaise. Fill up three parts full the lined moulds with this, finish filling up with the remainder of mayonnaise. Put the moulds on the ice to set. Turn out, dress on a bed of salad or little blocks of aspic. Serve cold. 658. Timbale de Turbot à la Masse. — ^ lb. cooked turbot or any other white fish, 8 to 10 prawns, 2 oz. cooked rice, 1 teaspoonful anchovy essence, 1 teaspoonful anchovy paste, 1 dessertspoonful chutney, a few drops of lemon-juice, 1 tablespoonful rich brown sauce, salt and pepper to taste, | pint aspic jelly, £ oz. gelatine.