Cox's manual of gelatine cookery (copyright)

Truffles and cucumber skin for decoration Mask some small dariole moulds with Aspic Jelly; decorate them with truffles and the thin green skin of cucumber cut into shapes. Keep on ice or in a cool place until required. Dissolve the Gelatine in the hot water. Free the haddock from all bones and skin and chop it finely, seasoning to taste with salt and cayenne. Add the dissolved Gelatine to the white sauce, add the fish, and the lemon juice and mix thoroughly. Add all to the half whipped cream. Fill the prepared moulds with the mixture. When required turn each mould out on to a small paper case and decorate round the mould with chopped Aspic Jelly and strips of truffle. CHEESE AND CELERY CREAM. Six to eight persons Aspic Jelly, made up to set stiffly (Recipe No. 16) 1 gill cream 2 oz. grated cheese 1 tablespoonful chopped celery Cayenne, pepper, and salt Cheese Biscuits (see Recipe No. 27) Mix the grated cheese, the chopped celery, 4 gill of the lhquid Aspic Jelly, and the seasonings. Half whip the cream and stir the cheese mixture into it. When beginning to thicken pour into six to eight small moulds. Turn out on to Cheese Biscuits. Decorate with coralline pepper, curled celery, and chopped Aspic Jelly. HORS D'ŒUVRES AND SAVOURIES 19 Note.—The moulds may be lined with aspic and decorated with cress, chilli, or parsley. Alternatively a quarter inch layer of tomato and aspic may be run into the bottom of the moulds; for this use equal quantities of tomato purée and Aspic Jelly. The cheese and celery cream may be moulded on wet plates. When set coat with a thin layer of aspic and cream, and when this is firm, stamp out in rounds, lay on Cheese Biscuits and decorate. SARDINE OR SHRIMP SAVOURIES. Three to five persons Aspic Jelly (Recipe No. 16) $ gill whipping cream 1 tablespoonful tomato purée 1 tablespoonful chopped sardines 4 teaspoonful piquant sauce or shrimps or prawns Cheese Biscuits (see below) A few drops carmine Chop, pound, and press the fish through a sieve. Add $ gill Aspic Jelly and the tomato purée. Whip the cream, stir the mixture into it, season to taste. Colour a pale pink and pour on to a wet plate. When firm, stamp out a size smaller than the biscuits. Place on the biscuits, decorate with rosettes of whipped cream or finely chopped Aspic Jelly, pistachios or tiny sprigs of fine cress. If sardine is used, to improve the appearance coat the savoury with a mixture of equal quantities of cream and Aspic Jelly coloured a pale pink. When firm, stamp out. The mixture can be poured into small moulds which have been lined with aspic and decorated. Turn out when set, serve on Cheese Biscuits and pipe chopped Aspic Jelly round. CHEESE BISCUITS 14 ozs. grated cheese 1 yolk of egg 3 ozs. flour 14 oz. butter A little water Salt, pepper, cayenne Sieve the flour, rub in the butter, add the cheese and seasoning, and bind with yolk and water to form a stiff paste. Knead lightly, roll out thinly, prick well and cut in rounds. Place on a greased tin and bake in a moderate oven for seven to ten minutes. 29, Cold Fish & Meat Dishes MAYONNAISE OF SALMON. Four to five persons Aspic Jelly made up to set stiffly (Recipe No. 16) i lb. salmon Sliced cucumber t gill Mayonnaise Sauce (Recipe No. 188) Salad Truffle, cucumber skin, chilli, etc., for decoration Have the salmon cooked, and allow it to become cold. Remove the skin, and put the fish on a wire coating tray. Add a 4 gill of cool melted Aspic Jelly gradually to the Mayonnaise. Strain through a piece of muslin. Stir till setting, then coat the salmon with the sauce. Decorate as desired, dipping each small piece of decoration into liquid aspic before placing it in position. Pour over it a layer of cold aspic to give the final glaze. Serve on a bed of salad, and garnish with chopped aspic and cucumber.