Wipe the fish, salt it well, and put it in a fish-kettle with sufficient hot water to cover, add the vinegar, peppercorns, sliced onion and carrot, and parsley. . Bring it slowly to a boil, and keep at the boiling- point (not boiling) until tender. Let the fish remain in the water until cold, then strain carefully, place it on a cloth, remove the skin and put on a small board. Mask the surface with a layer, of ravigote butter, put it on the ice to set, then cover with a layer of half-set aspic jelly. Carefully place the fish on an oval dish, decorate the sides with ravigote butter and fresh butter ; this is best effected by means of a forcing-bag or paper cornet ; ornament with green peas and fancifully cut slices of gherkins and truffles. If you have any lobster coral handy use it also in the garnish. Fill the centre of the salmon with a little green salad or a macedoine of cooked vegetables. Cut the eggs into quarters and garnish the sides with them, alternately with little heaps of green peas and chopped aspic jelly. Serve with a boat of Tartare sauce' (No. 278). 661. JPetits Souffles de Saumon d VIndienne. — | lb. cooked salmon, 1 teaspoonful of curry powder, \ teaspoonful curry paste, 2 oz. butter, 2 small tomatoes, 2 small onions, ^ pint fish stock, oz. anchovy paste, 1 dessertspoonful chutney, •§• teaspoonful aromatic seasoning , ^ oz. gelatine, \ gill cream, cochineal, 10 to 12 small souffle cases✪ Petits Souffles de Saumon d'Indienne. Melt the butter in a small saute-pan, and fry in it the onions, previously peeled and sliced ; when the onions are slightly coloured, add the curry powder and cook for a few seconds, then add the sliced tomatoes, curry paste, anchovy paste, and seasoning. Moisten with the fish stock and let simmer for ten minutes. Now put in the fish, finely minced, and the chutney, dissolve the gelatine with a little water, add it to the mixture and rub through a fine sieve, put in a few drops of cochineal to give it a pinkish tint if desired. Whip up the cream and mix with the puree when cool. Fasten a paper band about an inch broad round each souffle case, fill up with the prepara- tion, and stand them in a tin on the ice until required ; then remove the paper bands, put some previously prepared anchovy butter in a paper cornet, ornament the tops to taste, dish up, garnish with fresh 256 THE NEW CENTURY COOKERY BOOK parsley, and serve. A few drops of lemon -juice is an improvement with this mixture, and wh^n desired stiffer, a little dissolved aspic jelly may be added before filling the cases. 662. Tranchettes de Saumon en Belle-Vue. — § lb. cooked salmon, 1 gill plain aspic jelly for lining, tarragon and chervil leaves, \ pint mayonnaise, stiffened, f gill well-reduced aspic (No. 38), 1 large truffle✪ Tranchettes de Saumon en Belle-Vue. Line six to eight small oblong or square moulds (sandwich or Neptune shape) with dissolved aspic jelly, decorate with fancifully cut slices of truffle and leaves of tarragon and chervil ; when set, coat with a layer of prepared mayonnaise. Flake the fish, season with mayonnaise, and add the remainder of truffles chopped coarsely. Fill up the mounds three parts full with the dressed salmon, finish filling with some mayonnaise and aspic. Let the moulds remain on the ice till wanted, then turn out, dish up, garnish with green salad, and serve.

AI-modernized reading of the original text

Wipe the fish, salt it well, and put it in a fish-kettle with sufficient hot water to cover, add the vinegar, peppercorns, sliced onion and carrot, and parsley. . Bring it slowly to a boil, and keep at the boilingpoint (not boiling) until tender. Let the fish remain in the water until cold, then strain carefully, place it on a cloth, remove the skin and put on a small board. Mask the surface with a layer, of ravigote butter, put it on the ice to set, then cover with a layer of half-set aspic jelly. Carefully place the fish on an oval dish, decorate the sides with ravigote butter and fresh butter ; this is best effected by means of a forcing-bag or paper cornet ; ornament with green peas and fancifully cut slices of gherkins and truffles. If you have any lobster coral handy use it also in the garnish. Fill the centre of the salmon with a little green salad or a macedoine of cooked vegetables. Cut the eggs into quarters and garnish the sides with them, alternately with little heaps of green peas and chopped aspic jelly. Serve with a boat of Tartare sauce (No. 278). 661. JPetits Souffles de Saumon d VIndienne. — | lb. cooked salmon, 1 teaspoonful of curry powder, \ teaspoonful curry paste, 2 oz. butter, 2 small tomatoes, 2 small onions, ^ pint fish stock, oz. anchovy paste, 1 dessertspoonful chutney, •§• teaspoonful aromatic seasoning , ^ oz. gelatine, \ gill cream, cochineal, 10 to 12 small souffle cases. Melt the butter in a small saute-pan, and fry in it the onions, previously peeled and sliced ; when the onions are slightly coloured, add the curry powder and cook for a few seconds, then add the sliced tomatoes, curry paste, anchovy paste, and seasoning. Moisten with the fish stock and let simmer for ten minutes. Now put in the fish, finely minced, and the chutney, dissolve the gelatine with a little water, add it to the mixture and rub through a fine sieve, put in a few drops of cochineal to give it a pinkish tint if desired. Whip up the cream and mix with the puree when cool. Fasten a paper band about an inch broad round each souffle case, fill up with the preparation, and stand them in a tin on the ice until required ; then remove the paper bands, put some previously prepared anchovy butter in a paper cornet, ornament the tops to taste, dish up, garnish with fresh parsley, and serve. A few drops of lemon -juice is an improvement with this mixture, and wh^n desired stiffer, a little dissolved aspic jelly may be added before filling the cases. 662. Tranchettes de Saumon en Belle-Vue. — § lb. cooked salmon, 1 gill plain aspic jelly for lining, tarragon and chervil leaves, \ pint mayonnaise, stiffened, f gill well-reduced aspic (No. 38), 1 large truffle. Line six to eight small oblong or square moulds (sandwich or Neptune shape) with dissolved aspic jelly, decorate with fancifully cut slices of truffle and leaves of tarragon and chervil ; when set, coat with a layer of prepared mayonnaise. Flake the fish, season with mayonnaise, and add the remainder of truffles chopped coarsely. Fill up the mounds three parts full with the dressed salmon, finish filling with some mayonnaise and aspic. Let the moulds remain on the ice till wanted, then turn out, dish up, garnish with green salad, and serve.

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