A manual of gelatine cookery

ij pints cold Water. A few drops Cox’s Cochineal, pint of cold water for about ten minutes. Slice the tomatoes and stew them gently in one pint of water until soft, add dissolved Gelatine, salt, sugar, sauces, and cochineal, and mix thoroughly. Strain through a fine sieve or coarse cloth scalded. Pour into a border mould rinsed in cold water, and allow to set. Serve with chicken, lobster or salmon mayonnaise in the centre. (127) A VERY EFFECTIVE GARNISH, No. 1. Pour a thin layer of aspic (Recipe Ii8). on to a dish, and when on the point of setting, cover it with alternate rows of macaroni, boiled and cut in thin rings, and chopped shrimps. In the centre of the little rings put a spot of the chopped skin of pickled walnuts and parsley or gherkin alternately. Coat with more aspic, and when cold, stamp out wdth a good sized diamond shaped cutter, and use for garnishing fish salads, or a salmon mayonnaise, or any similar dish, (Usefully borne in mind when eggs are dear, the macaroni taking the place of the whites, while walnuts are an economical substitute for the costly truffle). (128) A VERY EFFECTIVE GARNISH, No 2. Pour a layer of aspic over an oblong dish ; when nearly set, pass the yolks of two or three hard-boiled eggs through a sieve, letting the “shower of gold ’’fall on to the jelly. It sliould be evenly covered. Now make a design — trellis work is very pretty — with tiny sprigs of chervil, small cress, or other salad. A chopped beetroot instead of or with the green is effective, or the whites of eggs may be chopped or cut with crimped round or oval D cutters, and used for a bolder design. Cover with more aspic, and when firm cut out, and use for the breast of a boiled fowl or turkey, or any similar purpose. The same makes a nice decoration for raised game pies if cut into blocks or other shapes for the border. (129) JELLIED GRAVY FOR RAISED PIES. 2 oz. Cox’s Gelatine. 12 White Peppercorns. 1 quart Water. * Flavouring, Herbs, &Ci 1 teaspoonful Salt. Boil the peppercorns in some of the water with the flavouring herbs, &c., for about twenty minutes ; soak the Gelatine in the rest of the water, then add it to the contents of the saucepan, stir until dissolved, and add the salt, then strain for use. This may be regarded as the average strength, and is a good foundation, as it may be varied in the matter of adjuncts ; for example : * For veal pies add a sprig of thyme and parsley, strip of lemon rind, and a drop of Cox’s Essence of Mace. For pork, use sage instead of the herbs named. For game a little stock may replace water, or wine may be added ; the same applies to beef pies, for which browning essence or browning salt may be used. Flavoured vinegars are occasionally used both for veal and chicken pies ; but whatever the additions, omit the water in like proportions. To heighten the flavour, a few drops of Tabasco pepper sauce may be used, or a few chillies boiled in the stock. Do not add ground pepper ; it sinks in cooling. To ornament the tops of pies. Aspic Jelly is required. (See Recipe 118). For pies in dishes, good gravy of this sort may be added after baking ; it ensures firmness, and is useful for al fresco fare when the dishes have to travel. (130) GRAVY SOUP, ECONOMICAL aaid SIMPLE. 2 ozs. Cox’s Gelatine. A glass of Sherry. 1 quart Water. Liquid Browning.