Cox's manual of gelatine cookery (copyright)

Note.—Halibut can be treated in the same way as salmon. CHARTREUSE OF SALMON. Six to eight persons . 1% pints Aspic or Tomato Jelly (Recipe No. 16 or 19) 3 lb. cooked salmon 4 lemon 4 boned anchovies 4 wineglass sherry 2 teaspoonfuls chutney Salad and cucumber Yolks of 3 hard-boiled eggs 1 gill cream Salt, pepper, cayenne, nutmeg Line a wet plain mould with jelly. Decorate the bottom with cucumber skin and white of egg. Set the design with jelly and then cover it to the depth of a quarter of an inch. Pound the yolks, anchovies, chutney, and the flaked salmon together. Then add the sherry and lemon juice and rub through a wire sieve. Stir into the mixture a gill of slightly warm jelly. When cool, mix into the slightly whisked cream. Put a half inch layer in the mould and let it set. Keep the remainder warm to prevent it setting. When firm, pour in a layer of cold liquid jelly, and repeat with alternate layers till the mould is full. When set, turn out and garnish the base with crimped cucumber and salad. Serve with mayonnaise. This mould is easily prepared if ice is obtainable. Otherwise put a thick layer of jelly at the top and bottom with the salmon cream in the middle. PRAWNS IN ASPIC Recipe and illustration are given on page 27 COLD FISH DISHES 21 JELLIED MAYONNAISE OF LOBSTER OR SALMON. Six persons 4 gill hot water # gill Mayonnaise Sauce 6 ozs. cooked salmon or I (Recipe No. 188) tinned or boiled lobster Aspic Jelly (Recipe No. 16) r gill cream Salad Cucumber skin, truffle, chilli, etc., for decoration. Line a border mould with aspic and decorate it attractively. Flake the fish or chop the lobster meat. Stir the cream into the mayonnaise, then add the fish, lastly stir in the Gelatine dissolved in the $ gill water. Pour into prepared mould. When set, turn out and decorate with salad, and chopped Aspic Jelly. Note.—Crayfish or prawns may be used instead of lobster. FISH CREAMS. Four to six persons 4 gill hot water 4 teaspoonful vinegar Aspic Jelly (Recipe No. 16) 1 teaspoonful anchovy essence 6 ozs. cooked fish Chopped parsley 1 gill whipping cream 1 hard-boiled egg 1 gill white sauce Cress 1 teaspoonful lemon juice Line small wet moulds with aspic and when set decorate with cress or parsley and hard-boiled white of egg, truffle, chilli skin, etc. Chop the fish and pound it finely, then add the white sauce, the seasonings, and the Gelatine dissolved in the hot water, Whip the cream and stir the fish mixture lightly in. Pour into the prepared moulds. When set, unmould and garnish with cress and chopped Aspic Jelly. Note.—Tomato Jelly may be used for lining instead of aspic. FISH CREAMS WITH HORSERADISH. Three persons 4 gill hot water 4 teaspoonful mustard 4 Ib. cold cooked fish 4 teaspoonful sugar 14 gills white sauce $ teaspoonful salt 2 gill cream 2 teaspoonfuls vinegar 1 dessertspoonful grated 2 tomatoes horseradish Rounds of new brown bread Stir into the white sauce the grated horseradish, the mustard, sugar, salt, vinegar, and flaked fish. Add the Gelatine dissolved in the 4 gill water. Whip the cream and stir the horseradish mixture into it. Reseason to taste and divide into six to eight small dariole moulds. Skin the tomatoes and cut in thin slices. Lay the slices on rounds of brown bread cut a little larger than the darioles. When set, turn the small shapes out on the prepared rounds. Decorate and serve. 34. SHRIMP CREAM IN ASPIC. Six persons Aspic Jelly made up to set rather stiffly (Recipe No. 16) 4 Ib. cooked shrimps 1 tablespoonful Mayonnaise r gill cream Sauce (Recipe No. 188) 1 tablespoonful tomato purée 1 teaspoonful lemon juice Pepper and salt