salt, and a dust of cayenne. Chop up some truffles and add to the meat with a gill of unflavoured aspic. Have some little dariole moulds masked with aspic and put in the above mixture. Put on ice, and when cold turn out and serve, garnished with chopped aspic sprinkled with truffle parings. On the top of each mould place a ring of truffle with a little star of red aspic in the middle. Cream of Hare à la Gil Blas Take a fine hare, remove the skin and cut the fillets out of the back, leaving the rest of the hare for jugging or soup. Put these fillets into a mortar, having chopped them first; pour a gill of good cream over and pound well for fifteen minutes, then rub through a wire sieve, after which return it to the mortar and pound it again, adding, a spoonful at a time, half a pint of cream till it is quite smooth and well blended; then mix in a full wineglassful of port wine and a table-spoonful of red currant jelly. Put this in a mould and cook in a saucepan of water for five minutes. Now take a medium-sized baking sheet, butter it, and line it with a sheet of white paper very evenly and butter this as well, then spread the cream of hare taken out of the mould very evenly over it to the thickness of one-tenth of an inch; then butter another sheet of paper, place it carefully over the top, sprinkle a little water all over the surface and put it in a fairly quick oven to set it, which will be in about five minutes; when it is firm to the touch it is ready. When cold, cut it out into oval shapes three inches long and one and a half wide. Put on ice to Make about eighteen or twenty of these rounds. Have ready the same number of forcemeat scallops the size of a florin made with one ounce of veal suet, the chopped liver of the hare, a table-spoonful of parsley, thyme, marjoram, pepper and salt to taste, a dust of cayenne. Mix all together with the yolk of a large egg and a gill of liquid aspic. set and put one on each hare scallop. the hare and any trimmings should have been placed on the fire in some stock with a small carrot, onion, celery, and a bouquet garni, just brought to the boil, and simmered for a couple of hours, then skimmed and strained, then mixed with a good brown sauce into which four ounces of aspic should be melted, Mask the hare scallops with this sauce. Dish them up on an ornamented border of aspic cream flavoured with red currant jelly alternately with the forcemeat scallops, which should be lightly masked with pale aspic. The centre garnish should be a macédoine of vegetables strained from the water and warmed up in stock, then drained, and, when cold, tossed them in two table-spoonfuls of half-liquid aspic jelly, Place aspic croûtons and chopped aspic between them round the dish. Crème de Lapin '100 up' Procure some little '100-up' moulds from Jones Brothers, mask them with aspic. Blanch and boil 3. Crème de Lapin 100 up." 2. Crème de Veau Porte Veine." 4. Mousse de Volaille St. Andrew. 5. Lobster à la United Service. some spinach, put a little soda in the water to keep it a pretty green, pass it through a sieve and mix with a forcemeat of the white flesh of a rabbit that has been roasted and passed through a sieve. Mix with cream and aspic, season with salt and pepper. Wet the moulds, make the cues with truffles, the ball on each side with white aspic cream, and the centre one of tomato aspic. Half fill the mould with the green forcemeat; add some tomato aspic. Arrange on a white aspic border, and fill in the centre with a macédoine of vegetables tossed in aspic. (See Plate XIV.) Lark Pie Take eight or ten larks, stuff them with foie-gras. Line the pie-dish with some fillet of beef cut as for tornedos. Add hard-boiled yolks of eggs and good gravy; cover with puff paste. Bake the pie for an hour and a quarter. Medallions of Chicken à la Audrey Pound together some boiled chicken and some sweetbreads. Mix in a table-spoonful of ham and a table-spoonful of sherry, salt and pepper to taste, pass through a sieve; add half a pint of aspic, the same of velouté sauce, and two table-spoonfuls of cream. Take some medallion moulds, line them with aspic, and decorate them different little designs of truffles. Then line the moulds with white aspic, and, when set, put in the chicken mixture. Fill in a little more aspic and put on ice. (See Plate IX.) H |