The "Queen" cookery books: Ices

use. A delicious little dish can he made with this iced curry by lining some little moulds rather thickly with it, then filling these up with chopped prawns, lobster, or crab, mixed with thick mayonnaise, and leaving the whole in the charged ice cave for an hour. Then turn out and serve on a bed of rice, carefully boiled, so that each grain is separate, and left on ice till all but frozen. Creme cV Artichauts au Foie Gras. — Dissolve two or three sheets of best leaf gelatine in a gill of good strong white stock (preferably chicken stock), then stir into this the minced contents of a tin of fonds d’ artichauts, and rub it all through a sieve ; stir into this puree a large tablespoonful of very creamy veloute or bechamel, and add to this as it begins to set one and half good tablespoonfuls of stiffly whipped cream. Pour this cream into small bombe moulds and set them in the ice cave for an hour. Prepare some tomato aspic (mix together a gill of aspic jelly, not quite a gill of tomato puree, and a spoonful of whipped cream), and run it into a shallow tin, in half inch layers, and when this is set stamp it out in two-inch rounds ; prepare some green mayonnaise aspic (a gill of aspic to nearly a gill of mayonnaise, coloured by the addition of a few drops of colouring, and a httle puree of tarragon, chervil, and parsley, blanched and rubbed through a sieve, with a tablespoonful of whipped cream) ; set this like the tomato aspic, and stamp out in rounds j ust a size smaller ; slice down some foie gras truffe, and stamp this out also, only again a size smaller, then put the green rounds on the tomato circles, and on SAYOURT ICES. top the foie gras, finishing with the little moulds of artichoke cream. Curried Fish Creams. — Peel, slice, and mince two or three large onions, and fry them for fifteen minutes in l|oz. of butter, with a little powdered bay leaf and” parsley, then add to them two good ripe tomatoes, a teaspoonful of curry powder, a good teaspoonful of tamarinds, a few drops of lemon juice, a dash of coralline pepper, a spoonful of grated cocoanut, three or four anchovies, and about a pint of good fish stock. Simmer this all till tender, then stir into it ^oz. best leaf gelatine, and when this is dissolved rub it all through a tammy, and when cool, but not quite set, stir into it 6oz. or 8oz. of any cold cooked fish, finely flaked, and, lastly, two tablespoonfuls of whipped cream. Put the mixture into little moulds and stand in the ice cave for an hour, then turn out and serve with cold iced rice garnished with strips of chillies and tiny fillets of anchovy. Any fish can be used in this way. Iced Curry in Cases. — Mince down, or flake finely, lobster, crab, prawns, salmon, herring, or mackerel roes, &c„ and stir it into some rich tartare sauce, strongly flavoured with curry powder; set it in the ice cave in a basin, for one and a half hours. Have ready some well boiled rice also iced, and when ready to serve, half or three parts fiU some little ramekin cases with the fish mixture, then pile up therice on top, garnish with a little rose of whipped cream strongly flavoured with essence of anchovy, pressed out through a rose pipe, and serve quickly.. Scraps of chicken, and ham or tongue, sweetbread, biains, &c., can all be used up in this way.