Mousse de Homard — (Lobster prepared as Mousse
d’Ecrevisse).
Mousse de Langouste — (Crawfish prepared as Mousse
d'Ecrevisse).
Mousse de Rouget — (Red mullet prepared as Mousse
d’Ecrevisse).
Mousse de Saumon — (Salmon prepared as Mousse
d’Ecrevisse).
z
338 The New Practical Cookery Guide.
Mousse de Saumon Belle Helene — Saffron flavoured,
and the aspiced mould is decorated with tarra-
gon, pimentoes, and white of eggs, tomato and
prawn salad garnish✪ Mousse de Saumon Belle Helene.
Aspic de Crevettes (Prawn in Aspic).
Homard a la Chevreuse — Sliced and masked with fish
chaudfroid sauce, decorated and served in tim-
bales with strips of sole salad, and aspiced over.
Homard a la Montholon — Sliced and masked with fish
chaudfroid sauce, decorated and served in tim-
bales with pointes, beetroot, and celeriac salad in
centre, aspiced over.
Homard a la Moscovite — Sliced and masked with
pink and white mayonnaise, chaudfroid sauce,
and decorated, dressed on whole shell, trimmed
and filled with Russian salad, barquettes of
Russian salad and hard eggs with caviare round.
Homard a la Neva — Prepared as a la Moscovite, with
aspiced dariole moulds of Russian salad.
Homard Parisienne — (Sometimes called Belle Vue)
sliced and masked with fish aspic jelly and
decorated, served on whole shell, trimmed and
filled with vegetable salad and salpicon of
lobster, garnished with tomatoes filled with same
salad, hard eggs, and lettuce, etc.
Homard d la Busse — Prepared as a la Parisienne,
using mayonnaise sauce instead of fish aspic
jelly, and garnished with cassolettes of beetroot
filled with Russian salad, and cucumber casso-
lette with caviare.
Le Froid ( Cold Dishes).
339
Medaillons de Homard ou Langouste Grand Due —
Neat medaillons (round slices) of lobster or
crawfish masked, half pink and half ordinary
mayonnaise, decorated with tarragon on the
pink and truffe on other, served in croustades
filled with Russian salad and garnished with
cucumber cassolettes filled with caviare.
Langouste (Crawfish). Prepared as Lobster.
V
Aspic de Filet de Sole Vatel — Moulds lined with aspic
and decorated, the cooked and trimmed fillets of
soles placed round, a salpicon of soles, mush-
rooms and trufte, lie with mayonnaise to fill
the centre of moulds, and liquid aspic to cover✪ Aspic de Filet de Sole Vatel
served and garnished round.
Chartreuse de Filet de Sole — Cooked and trimmed
fillets of soles ; when cold, masked with pink and
white chaudfroid sauce and decorated, dressed
in a mould, and finished as for Aspic de Filet de
Sole.
Chaudfroid de Filet de Sole a Vltalienne — Four cooked
and trimmed fillets of soles ; when cold, masked
with white chaudfroid sauce and decorated with
trufte, four more masked with green chaudfroid
(tarragon) and decorated with hard white of
egg, and four masked with tomato chaudfroid
sauce and decorated with tarrgaon and dressed
alternately on a bordure aspiced over and
garnished round with tomatoes, filled with a
salad of French beans, soles, anchovies, and
truft'e.
340
The New Practical Cookery Guide.
Filets de Sole Adelaide Piston — Farced, poached ;
when cold, masked with fish chaudfroid sauce,
decorated, served in a bordure of aspic and
garnished.
Filets de Sole Calypso — Paupiettes of sole farced
with puree of lobster, masked with aspic, and
decorated, served on halves of tomatoes, crayfish
and aspic garnish.
Page 130 · 2 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mousse de Homard — (Lobster prepared as Mousse d’Ecrevisse).
Mousse de Langouste — (Crawfish prepared as Mousse d'Ecrevisse).
Mousse de Rouget — (Red mullet prepared as Mousse d’Ecrevisse).
Mousse de Saumon — (Salmon prepared as Mousse d’Ecrevisse).
z
338 The New Practical Cookery Guide.
Mousse de Saumon Belle Helene — Saffron flavoured, and the aspiced mould is decorated with tarragon, pimentoes, and white of eggs, tomato and prawn salad garnish.
Aspic de Crevettes (Prawn in Aspic).
Homard a la Chevreuse — Sliced and masked with fish chaudfroid sauce, decorated and served in timbales with strips of sole salad, and aspiced over.
Homard a la Montholon — Sliced and masked with fish chaudfroid sauce, decorated and served in timbales with pointes, beetroot, and celeriac salad in centre, aspiced over.
Homard a la Moscovite — Sliced and masked with pink and white mayonnaise, chaudfroid sauce, and decorated, dressed on whole shell, trimmed and filled with Russian salad, barquettes of Russian salad and hard eggs with caviare round.
Homard a la Neva — Prepared as a la Moscovite, with aspiced dariole moulds of Russian salad.
Homard Parisienne — (Sometimes called Belle Vue) sliced and masked with fish aspic jelly and decorated, served on whole shell, trimmed and filled with vegetable salad and salpicon of lobster, garnished with tomatoes filled with same salad, hard eggs, and lettuce, etc.
Homard d la Busse — Prepared as a la Parisienne, using mayonnaise sauce instead of fish aspic jelly, and garnished with cassolettes of beetroot filled with Russian salad, and cucumber cassolette with caviare.
Le Froid ( Cold Dishes).
Medaillons de Homard ou Langouste Grand Due — Neat medaillons (round slices) of lobster or crawfish masked, half pink and half ordinary mayonnaise, decorated with tarragon on the pink and truffe on other, served in croustades filled with Russian salad and garnished with cucumber cassolettes filled with caviare.
Langouste (Crawfish). Prepared as Lobster.
Aspic de Filet de Sole Vatel — Moulds lined with aspic and decorated, the cooked and trimmed fillets of soles placed round, a salpicon of soles, mushrooms and trufte, lie with mayonnaise to fill the centre of moulds, and liquid aspic to cover served and garnished round.
Chartreuse de Filet de Sole — Cooked and trimmed fillets of soles ; when cold, masked with pink and white chaudfroid sauce and decorated, dressed in a mould, and finished as for Aspic de Filet de Sole.
Chaudfroid de Filet de Sole a l'Italienne — Four cooked and trimmed fillets of soles ; when cold, masked with white chaudfroid sauce and decorated with truffe, four more masked with green chaudfroid (tarragon) and decorated with hard white of egg, and four masked with tomato chaudfroid sauce and decorated with tarragon and dressed alternately on a bordure aspiced over and garnished round with tomatoes, filled with a salad of French beans, soles, anchovies, and truffe.
The New Practical Cookery Guide.
Filets de Sole Adelaide Piston — Farced, poached ; when cold, masked with fish chaudfroid sauce, decorated, served in a bordure of aspic and garnished.
Filets de Sole Calypso — Paupiettes of sole farced with puree of lobster, masked with aspic, and decorated, served on halves of tomatoes, crayfish and aspic garnish.
Records on this page
Mousse de Saumon Belle HeleneAspic de Filet de Sole Vatel