Cox's manual of gelatine cookery

Pour a little liquid aspic into a wet ring or fancy mould and allow to set. Decorate the bottom of the mould with some fancifully cut pieces of the cooked eggs. The decoration may be picked out with green peas, strips of chili, or any decoration that may be at hand. Set the decoration down with a little of the aspic. When set, lay in slices of the tongue, hard cooked eggs, and groups of the peas, setting each layer with the aspic before putting in the next, and so on till the mould is full Turn out when set and serve with salad in the centre. CHARTREUSE OF SALMON Coat a wet plain mould evenly with melted aspic. Set the jelly about a quarter of an inch thick in the bottom of the mould. Decorate prettily with cut cucumber, setting the design with more aspic. Remove the skin and bones from the salmon. Pound it with the yolks of the eggs, anchovies, and chutney, then add the sherry, lemon juice, and 1 cup of liquid aspic’ Rub this mixture through a sieve, season it carefully, and gradually stir in the cream lightly beaten. Put a layer in the mould, making it half an inch thick, then let it set. Keep the rest of the mixture warm enough to prevent it setting; over hot water is the best place. When the salmon layer is set, pour in melted aspic to the desired depth and continue these layers of salmon cream and jelly until the mould is full, setting each layer before another is added. Turn out when set, and garnish the base with cut cucumber or salad and serve with or without mayonnaise dressing. Page 20 CHICKEN GLACE Make the chicken broth hot and dissolve the Gelatine in it. Strain into a basin and allow to cool Add the whipped cream lightly, turn into a freezer and freeze as for ice cream. Serve in small cups. COD CREAMS Coat some small wet moulds with liquid aspic, then set them in a cool place. Free the cod fish from skin and bones and rub it through the sieve. Mix the Gelatine with the tomato pulp, then dissolve and strain to the fish, add mayonnaise sauce with two tablespoonfuls of liquid aspic and the whipped cream. Fill the moulds with this mixture, then turn out when set, and garnish round the edge with chopped aspic and parsley. COLD, HALIBUT CREAMS Chop the fish, then pound it finely. Coat some small wet moulds with liquid aspic, allow to set, then decorate with a little chopped parsley, a little yolk of the egg rubbed through a sieve, and a little chopped pickled walnut. Dissolve the Gelatine with the water, add the halibut, paprika, anchovy and white sauce, vinegar, and lemon juice. Fold in the whipped cream. Fill the moulds with this mixture, then pour on the top of each a thin layer of aspic. When firm, turn out on to a cold dish. Serve garnished with cress, chopped aspic, and tomato jelly. COLD SOUFFLE OF FOIES GRAS Rub the foies gras through a sieve, add the wine, the Gelatine dissolved in the consommé, the eggs stiffly beaten, and the whipped cream. Pour into an oiled souffié dish, then put on ice for 2 hours. Garnish with rings of truffles, pour a little aspic over the top, allow to set and serve. Page 21 1} pints good chicken broth seasoned and fisvoured 1 pint whipped cream {Pour to five persons) 33 lo Z. 1 gill tomato pulp + lb. cooked cod 1 tablespoonful mayonnaise sauce + pint whipping cream Aaspie jelly (Recipe No. 19) Chopped parsley to to eight persons) bs oz } eup boiling water 1 gil whit Sa006 1 poonful anchovy ssuce 1 gill whipping cream Aspic jelly (Recipe No. 19) Tomato jelly pe No. 28) 1 teaspoonful lemon juice > teaspoonful vinegar } teaspoonful paprika 1 lb cooked halibut 1 hard cooked yolk of egg Few re pickled walnw [Pive to six persons) BE L OZ 1 jar foies gras + pint whipping cream 1 wineglassful sherry wine