À la mode cookery

sauce into which a little cayenne and anchovy sauce have been put with an ounce of leaf gelatine ; reduce these till quite thick, then add a gill of cream ; let boil, and strain into a stewpan. • Next cut up the salmon into small dice-shaped pieces and chop up some cucumber smaller still. Mix them together and put them into a stewpan with a quarter of the white sauce, then put it on ice to get cold, and when cold and set, roll it into balls or bombs the size of a golf-ball, and mask these with the remainder of the sauce into which a little liquid aspic has been put, sprinkle them with powdered lobster coral, dish them as a pile of cannon-balls, and garnish with chopped aspic. Salmon en Fete Boil a small salmon or grilse, putting an onion and a slice of bacon in the water it is boiled in. Tie it up with broad tape to keep it in shape. Remove the fins before boiling, and the skin as soon as it is cooked ; then place it on the dish it is to be served on, and cover it entirely with thick green aspic mayonnaise cream. When it has all set and is completely covered, place across the back three strips or saddles of stiff aspic jelly at equal distances. The strips should be an inch and a half wide and eight inches long ; the centre piece should be coloured red and the others respectively white and blue. Make an edging to these saddles with tiny parsley-leaves. Take a swan mould and fill it with a mixture of cornflour and D gelatine and stand it on the red saddle, fastening it on with gelatine ; at the head and tail place two shells made in the same way as the swan, only in shell moulds and turned out. Arrange asparagus fern to represent seaweed on either side of the shells, and place a chaplet of chervil-leaves round the swan's neck. In the head of the salmon stick a silver hatelet piercing two prawns and a truffle. Make a border of chopped aspic, and place round, and beyond iced mousseline sauce. Fill little lobster moulds with lobster cream and arrange round. (See Frontispiece.) Salmon Puddings Romano Take some little fish moulds and line them with very clear aspic jelly. Put in a layer of lobster cream aspic and then fill in with salmon and anchovy forcemeat mixed with a red mayonnaise sauce. Place on ice and turn out on a border of pale-green aspic jelly, and in the centre put some dressed cucumber cut in pea-shapes. Salmon a la Verdi Boil half a pound of salmon and put it into a stewpan with a glass of sauterne and let it simmer till cooked. When cooked, pound it in a mortar with a teaspoonful of essence of anchovy, a dust of cayenne, a finely minced shalot and a table-spoonful of Allemande sauce. Pass through a tammy sieve and add a gill of whipped cream. Line some little shell-moulds with aspic ; when set, add the salmon cream and place on ice for an hour, then turn them out