Cox's manual of gelatine cookery (copyright)

Line six or eight small moulds with Aspic Jelly and decorate with a few shrimps. Coat again with aspic. Mix the remaining shrimps, 1 gill of melted aspic, the tomato, mayonnaise, and lemon. juice and add this mixture to the slightly whipped cream. Season and add a few drops of red colouring if required. When beginning to set pour into prepared moulds. When set, turn out and fill the centre of the dish with salad and mayonnaise. Note.—Lobster, prawns, or other fish can be used instead of shrimps. LOBSTER MOUSSE. Five to six persons + oz. COX’S INSTANT POWDERED GELATINE (short measure) 6 ozs. lobster meat i gill cream Aspic Jelly (Recipe No. 16) Seasoning r gill Bechamel Sauce (Recipe No. 191) Prepare a soufflé case by tying a band of paper round it. Reserve a few neat pieces of the lobster for decoration, and chop the remainder very finely. Warm the Bechamel Sauce slightly, and add the lobster to it (the mixture may be sieved if desired), season, and add the cream to it slightly whisked. Dissolve the Gelatine in 1 gill of.aspic, and add it to the fish mixture. Stir gently till the mixture is almost setting, then pour it into the prepared soufflé case. Allow to set, then decorate the top with some neat pieces of the lobster, and finish with a layer of Aspic Jelly. When firm, remove the paper, and serve. Note.—A lighter mousse is made if the stiffly whisked white of 1 egg is folded in after the Gelatine is added to the mixture. CRAB OR LOBSTER DARIOLES. Four to six persons + gill hot water i gill double cream Aspic Jelly (Recipe No. 16) Lemon juice to flavour 4 to 6 ozs. crab meat (or lobster) Mustard, sugar, celery salt, 1 gill rich white sauce salt, lettuce, carmine Line eight dariole moulds with aspic, decorate each and cover with more jelly. Slightly whip the cream. Add the Gelatine, dissolved in the hot water, to the sauce and finely chopped crab meat, season the mixture and stir lightly into the cream. Add a little carmine if necessary. Reseason to taste and when beginning to thicken pour into the prepared moulds. When firm, turn out on to a bed of lettuce. * COLD FISH AND MEAT DISHES 23 WASHINGTON DARIOLES. Eight to ten persons 4 pint Aspic Jelly (Recipe No. 16) 4 to 6 ozs. lobster meat cut into dice t gill thick tomato sauce 4 tablespoonfuls Mayonnaise Sauce (Recipe No. 188) 1 tablespoonful finely chopped parsley Allow the Aspic Jelly to become cold and thick, but not set. Add to it the tomato and mayonnaise sauces and whisk until light and frothy. Add the lobster meat and parsley and turn into small dariole moulds which have been rinsed in cold water. Allow to set, turn out on to a bed of lettuce leaves, and decorate with the lobster coral. Serve with Mayonnaise Sauce. SALMON MOULD Recipe and illustration are given on page 28 MEAT GATEAU. Six persons 1 pint stock (chicken, beef, mutton, etc., boilings) 8 to 12 ozs. cold chicken, beef, lamb, veal, rabbit, or mutton 1 hard-boiled egg I teaspoonful chopped parsley Pepper and salt Salad Worcester Sauce or other flavouring