Turn out on a dish, surround with a bed of endive✪ Petites Bombes d'Alsacienne salad, or any other kind of green salad, and serve. 1170. Petites Cremes a la Mulhouse. — 1 terrine or tin of foie gras, 1 bundle of asparagus or \ pint asparagus-points, 4 pint veloutee (No. 206) or Allemande (No. 204) sauce, seasoning, ^ oz. French leaf gelatine, 1 gill whipped cream, 1 gill aspic jelly (No. 293), truffle and red chillies for garnish✪ Petites Cremes a la Mulhouse. Procure eight to ten square baba moulds or dariole moulds, line the inside with a thin coating of aspic jelly, decorate each mould according to taste with strips of truffle, red chilli, and some nicely cooked asparagus-heads. The green part of the asparagus must be cut into short pieces and be cooked in slightly salted water. After having selected the heads required for garnish drain off the water and rub the pieces through a fine sieve. Dissolve the gelatine in the sauce, add this to the puree, season to taste with pepper and salt, also a pinch of nutmeg or cayenne if liked. Set it on the side to cool a little, then mix in the whipped cream, and a little spinach greening to give it a nice green tint. Mask the inside of the moulds with a thick layer of the prepared puree. Remove the fat from the foie gras, trim it neatly, and cut it into conveniently- sized pieces. Put one or two of these into each mould, and fill up with the re- mainder of the puree. If there should not be sufficient to fill all the moulds mix a little aspic with the puree. Let the moulds set on the ice. When required for table dip each mould into some warm water and turn out the creams on a cloth, dress them in the form of a circle on to a round entree dish, fill the centre with some green salad or sliced tomatoes. Put a little chopped aspic round the base of the dish, and serve. 1171. Petites Mousses a l’Ancienne.— 6 oz. foie gras (preserved), 2 tablespoonfuls Allemande or bechamel sauce (Nos. 204 and 202), 1 white of egg, 2 tablespoonfuls cream, 4 oz. leaf gelatine, D D 402 THE NEW CENTURY COOKERY BOOK 2 or 3 slices of cooked tongue, 1 truffle, i pint aspic, ^ gill white stock. Put the white of egg in a basin with a teaspoonful of milk, and pour into a small flat mould ; poach in the oven ; when set let it get cold, turn out, and cut into neat strips, stars, or rounds. Cut also some strips and stars out of the slices of tongue. Put the trimmings of egg and tongue into the mortar with the foie gras, and pound till smooth ; add the sauce, mix well, season with a little pepper and aromatic spice, and rub through a fine sieve or hair sieve. Mask six to eight small timbale moulds with a thin layer of aspic, decorate the inside with tongue, white of egg, and truffle, set the decoration with a little more aspic, and put the moulds in a cool place. Put the prepared puree in a basin. Melt the gelatine in the stock, and strain when almost cold into the puree, mingle well with a whisk. Whisk in the cream and rather more than half the aspic jelly. As soon as the mixture begins to set fill up the little moulds ; put them aside to get firm. Immerse in tepid water, turn them out on to a cold dish, arrange neatly, garnish the centre with crisp salad, celery, and cucumber, decorate with chopped aspic, and serve.

AI-modernized reading of the original text

Turn out on a dish, surround with a bed of endive salad, or any other kind of green salad, and serve. 1170. Petites Cremes a la Mulhouse. — 1 terrine or tin of foie gras, 1 bundle of asparagus or \ pint asparagus-points, 4 pint veloutee (No. 206) or Allemande (No. 204) sauce, seasoning, ^ oz. French leaf gelatine, 1 gill whipped cream, 1 gill aspic jelly (No. 293), truffle and red chillies for garnish. Procure eight to ten square baba moulds or dariole moulds, line the inside with a thin coating of aspic jelly, decorate each mould according to taste with strips of truffle, red chilli, and some nicely cooked asparagus-heads. The green part of the asparagus must be cut into short pieces and be cooked in slightly salted water. After having selected the heads required for garnish drain off the water and rub the pieces through a fine sieve. Dissolve the gelatine in the sauce, add this to the puree, season to taste with pepper and salt, also a pinch of nutmeg or cayenne if liked. Set it on the side to cool a little, then mix in the whipped cream, and a little spinach greening to give it a nice green tint. Mask the inside of the moulds with a thick layer of the prepared puree. Remove the fat from the foie gras, trim it neatly, and cut it into conveniently- sized pieces. Put one or two of these into each mould, and fill up with the remainder of the puree. If there should not be sufficient to fill all the moulds mix a little aspic with the puree. Let the moulds set on the ice. When required for table dip each mould into some warm water and turn out the creams on a cloth, dress them in the form of a circle on to a round entree dish, fill the centre with some green salad or sliced tomatoes. Put a little chopped aspic round the base of the dish, and serve. 111171. Petites Mousses à l'Ancienne.— 6 oz. foie gras (preserved), 2 tablespoonfuls Allemande or bechamel sauce (Nos. 204 and 202), 1 white of egg, 2 tablespoonfuls cream, 4 oz. leaf gelatine, 2 or 3 slices of cooked tongue, 1 truffle, i pint aspic, ^ gill white stock. Put the white of egg in a basin with a teaspoonful of milk, and pour into a small flat mould ; poach in the oven ; when set let it get cold, turn out, and cut into neat strips, stars, or rounds. Cut also some strips and stars out of the slices of tongue. Put the trimmings of egg and tongue into the mortar with the foie gras, and pound till smooth ; add the sauce, mix well, season with a little pepper and aromatic spice, and rub through a fine sieve or hair sieve. Mask six to eight small timbale moulds with a thin layer of aspic, decorate the inside with tongue, white of egg, and truffle, set the decoration with a little more aspic, and put the moulds in a cool place. Put the prepared puree in a basin. Melt the gelatine in the stock, and strain when almost cold into the puree, mingle well with a whisk. Whisk in the cream and rather more than half the aspic jelly. As soon as the mixture begins to set fill up the little moulds ; put them aside to get firm. Immerse in tepid water, turn them out on to a cold dish, arrange neatly, garnish the centre with crisp salad, celery, and cucumber, decorate with chopped aspic, and serve.

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The new century cookery book