À la mode cookery

Take some dried roe, pound it in a mortar with some butter (a quarter of a pound of each), add a little pepper ; mould into small round balls the size of a golf-ball. Roll them in beaten egg and crumbs and fry them. Have ready separately some very finely powdered parsley, some powdered lobster coral, some yolk of hard-boiled egg and some hard-boiled white of egg passed through the sieve. Roll balls as soon as fried, some in the parsley, some in the coral, and some in the white and yolk of egg. Arrange them in a mound, assorting the colours gracefully. Lobster Chartreuse Line a plain round mould thinly with pale aspic jelly. Have some stiff aspic and mix with cream and put on ice, and when stiff cut into half-inch squares ; also have some red aspic jelly made stiff enough to cut into squares the same size as the white. Make some devices at the bottom of the mould as in plate. Then arrange the squares of jelly in alternate colours like a chess-board round the mould, sticking them to the mould with a little half-melted aspic. Stand on ice, and when thoroughly cold fill up the centre with lobster cream made by pounding the meat of a lobster in the mortar with a table-spoonful of anchovy sauce, a little cayenne, the lobster coral pounded, half a pint of stiffly whipped cream and a gill of liquid aspic jelly. Mix all thoroughly and add a little cochineal. Decorate the centre of the top with a wreath of chervil sprinkled with lobster coral, with two or three small radishes and cucumber cut into pea-shapes. Garnish with a cucumber salad sprinkled with lobster coral. Lobster a la Kitchener Take some little lobster moulds and line them with aspic jelly, into which some lobster coral has been sprinkled, then take a small lobster, and pound the flesh in a mortar. Mix it with cream and aspic and a few drops of essence of anchovy ; also a little cochineal to make it a good colour. Fill the little moulds with these and put on ice. When ready to turn out, arrange them round a salad thickly sauced with a thick mayonnaise garnished with beetroot and cucumber alternately. This dish is very attractive with lobster cutlets in aspic, arranging the cutlets round the salad and placing the little lobster moulds on the top of the salad. Garnish with chopped aspic sprinkled with green chopped aspic. Lobster a la Newmarket Mask some jockey cap moulds ^ with pale aspic jelly and put on ice. Make some aspic cream in different colours — red, pink, yellow, brown, blue, white — and fill each of the caps with one colour. When set, turn out and cut each colour into four sections, then fill the caps with four of the quarters, putting alternately two colours into each mould. Pour in half a teaspoonful of liquid aspic, so that the quarters may adhere. Then cut out a little hole in each jelly and fill in with lobster cream. Put on ice till required to turn out, and arrange them on a bed of green chopped aspic. (See Plate III.) Lobster Mould a la United Service Get a Union Jack bordure mould, and fill it, after masking it with aspic, with pounded lobster flavoured with anchovy and cayenne, mixed with cream and aspic. The pattern of the flags must be carried out in aspic creams, red, white, and blue, Damson blue must be used for the blue colour.