venient pieces. Put the cut lobster meat and salad into
a basin, add sufficient mayonnaise sauce to season,
mingle gently, and place in a heap in the centre of a
round dish ; shape it in the form of a dome, mask it with
very stiff mayonnaise sauce, surround it ^dth the pieces
of claws, alternately with quarters of hard-boiled egg,
garnish systematically according to taste and fancy with
long strips of fillets of anchovy, capers, fancifully cut
pieces of beetroot, chopped coral, stoned ohves, slices of
gherkins. Keep on the ice until required, and serve as
cool as possible.
364. Fleurettes de Turbot a la Hollandaise. — ^ lb.
cooked turbot free from skin and bone, ^ pint stiff
mayonnaise, No. 212, ^ pint aspic jelly. No. 225, 1 truffle,
1 teaspoonful chopped parsley and herbs, 1 teaspoonful
anchovy sauce, salt and pepper.
Line some oval zephire or dariole moulds with
aspic, decorate with strips of truffle to form the shape
of a rosette. Mix the remainder of aspic with the
mayonnaise, coat the moulds with a layer of this. Take
the fish, season with salt, pepper, chopped parsley, and
a sprig of tarragon ; mix in anchovy sauce and two
large tablespoonfuls mayonnaise. Fill up three parts
full the lined moulds with this, finish filling up with
the remainder of mayonnaise. Put the moulds on the
ice to set. Turn out, dress on a bed of salad or little
blocks of aspic. Serve cold.
365. Darne de Saumon a la Ravigote. — About 2J lb.
middle cut of salmon, 1 onion, 1 carrot, a small bunch
of parsley, 1 gill French wine vinegar, Eavigote butter.
No. 78, aspic jelly. No. 225, 1 oz. fresh butter, 2 hard-
boiled eggs, ^ iDint cooked peas, 1 truffle, and some French
gherkins for garnish, peppercorns, salt.
Wipe the fish, salt it well, and put it in a fish-kettle
with sufficient hot water to cover, add the vinegar,
peppercorns, sliced onion and carrot, and parsley. Bring
it slowly to a boil, and keep at the boiling point (not
boiling) until tender. Let the fish remain in the water
until cold, then drain carefully, place it on a cloth.
COLD ENTREES AND SECOND COURSE DISHES. 481
remove the skin and put on a small board. Mask the
surface with a layer of ravigote butter, put it on the
ice to set, then cover with a layer of half-set aspic jelly.
Carefully place the fish on an oval dish, decorate the
sides with ravigote butter and fresh butter ; this is best
effected by means of a forcing bag or paper cornet ;
ornament ^^dth green peas and fanciful cut slices of
gherkins and truffles. If you have any lobster coral
handy use it also in the garnish. Fill the centre of the
dish with a little green salad or a macedoine of
cooked vegetables. Cut the eggs into quarters and
garnish the sides with them, alternately with little
heaps of green peas and chopped aspic jelly. Serve
with a boat of Tartare sauce.
366. Dariole de Saumon a la Moscovienne. — About
1^ lb. of cooked salmon, 18 oysters, 3 large truffles,
1 hard-boiled egg, 1 oz. anchovy paste, a teaspoonful of
tarragon vinegar, ^ gill cream, about a pint of aspic
jelly, No. 225, 6 filleted anchovies, a few slices of
cucumber, a pinch of cayenne, salt, pepper, and grated
nutmeg.
Page 199
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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venient pieces. Put the cut lobster meat and salad into
a basin, add sufficient mayonnaise sauce to season,
mingle gently, and place in a heap in the centre of a
round dish ; shape it in the form of a dome, mask it with
very stiff mayonnaise sauce, surround it ^dth the pieces
of claws, alternately with quarters of hard-boiled egg,
garnish systematically according to taste and fancy with
long strips of fillets of anchovy, capers, fancifully cut
pieces of beetroot, chopped coral, stoned ohves, slices of
gherkins. Keep on the ice until required, and serve as
cool as possible.
364. Fleurettes de Turbot a la Hollandaise. — ^ lb.
cooked turbot free from skin and bone, ^ pint stiff
mayonnaise, No. 212, ^ pint aspic jelly. No. 225, 1 truffle,
1 teaspoonful chopped parsley and herbs, 1 teaspoonful
anchovy sauce, salt and pepper.
Line some oval zephire or dariole moulds with
aspic, decorate with strips of truffle to form the shape
of a rosette. Mix the remainder of aspic with the
mayonnaise, coat the moulds with a layer of this. Take
the fish, season with salt, pepper, chopped parsley, and
a sprig of tarragon ; mix in anchovy sauce and two
large tablespoonfuls mayonnaise. Fill up three parts
full the lined moulds with this, finish filling up with
the remainder of mayonnaise. Put the moulds on the
ice to set. Turn out, dress on a bed of salad or little
blocks of aspic. Serve cold.
365. Darne de Saumon a la Ravigote. — About 2J lb.
middle cut of salmon, 1 onion, 1 carrot, a small bunch
of parsley, 1 gill French wine vinegar, Eavigote butter.
No. 78, aspic jelly. No. 225, 1 oz. fresh butter, 2 hard-
boiled eggs, ^ iDint cooked peas, 1 truffle, and some French
gherkins for garnish, peppercorns, salt.
Wipe the fish, salt it well, and put it in a fish-kettle
with sufficient hot water to cover, add the vinegar,
peppercorns, sliced onion and carrot, and parsley. Bring
it slowly to a boil, and keep at the boiling point (not
boiling) until tender. Let the fish remain in the water
until cold, then drain carefully, place it on a cloth.
COLD ENTREES AND SECOND COURSE DISHES. 481
remove the skin and put on a small board. Mask the
surface with a layer of ravigote butter, put it on the
ice to set, then cover with a layer of half-set aspic jelly.
Carefully place the fish on an oval dish, decorate the
sides with ravigote butter and fresh butter ; this is best
effected by means of a forcing bag or paper cornet ;
ornament ^^dth green peas and fanciful cut slices of
gherkins and truffles. If you have any lobster coral
handy use it also in the garnish. Fill the centre of the
dish with a little green salad or a macedoine of
cooked vegetables. Cut the eggs into quarters and
garnish the sides with them, alternately with little
heaps of green peas and chopped aspic jelly. Serve
with a boat of Tartare sauce.
366. Dariole de Saumon a la Moscovienne. — About
1^ lb. of cooked salmon, 18 oysters, 3 large truffles,
1 hard-boiled egg, 1 oz. anchovy paste, a teaspoonful of
tarragon vinegar, ^ gill cream, about a pint of aspic
jelly, No. 225, 6 filleted anchovies, a few slices of
cucumber, a pinch of cayenne, salt, pepper, and grated
nutmeg.