Cox's manual of gelatine cookery (copyright)

Trim the fillets if necessary, and coat each with pale green Chaudfroid (made as in Recipe No. 47, and coloured green). Put a decoration on the top of each in the form of a marguerite, cutting the petals from hard-boiled white of egg, and make the centre of sieved yolk. When set, coat with liquid Aspic Jelly. Allow to become firm, then serve on a layer of Tomato Mousse in an entrée dish, and garnish with chopped aspic and fine cress. TOMATO MOUSSE 1 gill tomato sauce A squeeze of lemon juice 14 gills Aspic Jelly (Recipe No. 16) White of 1 egg Mix the warm aspic with the warm sauce. Add the juice, and when almost cold fold in the stiffly whisked white of egg. Stir till almost setting, then pour into the entrée dish, and leave to set. KIDNEY IN TOMATO JELLY. Six to eight persons I pint Tomato Jelly (Recipe No. 19) 1 cooked ox kidney (small) $ pint rich gravy 1 hard-boiled egg Cayenne, pepper, salt Line a plain mould or small moulds with Tomato Jelly and decorate with white of egg cut in neat shapes. Stir 4 pint liquid Tomato Jelly into 4 pint of rich gravy from the kidney, or good brown sauce. Add the kidney cut up rather small. Season, and mould when beginning to set. When firm, turn out and decorate the base with chopped jelly. ot. HAM MOUSSE. Three to four persons Aspic Jelly (Recipe No. 16) 4 ozs. cooked ham 1 gill Bechamel Sauce (Recipe No. r91) 14 gills cream A little grated nutmeg Carmine White of 1 egg, if desired Seasoning Line a mould with aspic, decorate it as desired, and coat again with aspic. Remove any fat, and chop the ham finely. Pound it with the sauce, and rub through a sieve. Add seasoning, and a little grated nutmeg. Whisk 1 gill cool Aspic Jelly slightly, and add it to the mixture, then whisk the cream slightly, and add it carefuily to prevent curdling. Then fold in the stiffly whisked white of egg if desired. Stir till the mixture shows signs of setting, then pour it into the prepared mould. Turn out when set, and garnish the dish with chopped aspic. If preferred, the mould can be turned on to a block of aspic. SAVOURY TONGUE CREAMS. [Four to six persons Tomato Jelly (Recipe No. 19) 1 gill white sauce 6 ozs. cooked tongue 1 tablespoonful chutney 2 ozs. cooked chicken Salt and paprika 3 small tomatoes Parsley and lettuce Coat some smail wet moulds with liquid Tomato Jelly. Pass the tongue and chicken twice through the mincer, add the tomatoes, chutney, white sauce, and seasoning. Pound together and rub through a wire sieve. Mix in 1 gill of slightly warm Tomato Jelly, in which the Gelatine has been dissolved. When cool, divide the mixture among the prepared moulds. Turn out when firm and garnish with parsley, lettuce, and chopped Tomato Jelly. MOULDED SALADS aT Moulded Salads G Dressed Vegetables CRANBERRY SALAD. Six to seven persons 1 gill hot water Juice of 1 lemon 14 lbs. cranberries + teaspoonful ground cloves 4 pint cold water $4 teaspoonful ground cinnamon 4 OzS. raisins Lettuce 4 OZzS. sugar Wash the cranberries and simmer them with the } pint of water, raisins, and spices till tender. Press through a hair sieve. Measure 1 pint of purée and lemon juice, adding water if required. Add the Gelatine dissolved in the hot water, and the sugar. When cool, pour into a wet border mould. Turn out when set; fill the centre with lettuce. Serve with salad dressing. DOMINION SALAD. Six to eight persons 1 pint Lemon Jelly (Recipe No. 1 or 9) Mayonnaise Sauce (Recipe No. 188) Apples Pineapple Grape fruit A few walnuts Celery Whipped cream Lettuce