Cookery for every household

Line some small dariole moulds with aspic jelly (see p. 433) and decorate them at the bottom with a small piece of tomato and a little small cress. Then cut some crab meat into small pieces and mix it with thick mayonnaise sauce, add a few chopped capers and, if liked, a little chopped gherkin as well. Season to taste and nearly fill the lined darioles with this mixture, being careful to shake it well down into the moulds. Cover with some more aspic which is just setting, and put them in a cool place until firm. When ready, turn out the darioles and serve them in small paper cases with a little salad or chopped aspic round. Note. — Lobster may be prepared in the same way. 2278. Cucumber Cups with Mayonnaise A large cucumber. Mayonnaise sauce. Cooked chicken, salmon A few radishes or olives. or lobster. Choose a large, straight cucumber, one that is very firm. Peel it and then cut it in about 2-inch lengths. Boil or steam these pieces until tender without being soft and pulpy, and drain them well. Scoop out the centres and round off the edges, in order to form little cups, and set them in a cool place until wanted. Now take some cold minced chicken, or some cooked salmon or lobster, and mix it with mayonnaise sauce. Fill up the cucumber cups with this mixture and place a pretty radish or a stoned olive on the top. Serve the cucumber cups on small individual dishes, or on small lettuce leaves on a salad dish. 2279. Timbales of Finnan Haddock (Timbales de Merluche Fume) | lb. cooked smoked haddock. 1 gill white sauce. 1 gill double cream. \ oz. gelatine. Seasoning. A little aspic jelly. Decorations. Take from 8 to 10 small timbale or dariole moulds, and decorate them at the bottom with a little aspic jelly and hard-boiled egg, chopped parsley, cress, or lobster coral, &e. Allow this decoration to set whilst preparing the mixture. To Make the Mixture. — Chop the fish very finely, being very particular to remove any small bones. Add to it a gill of good white sauce and the gelatine dissolved in 1 or 2 table-spoonfuls milk or water. Season with cayenne, lemon juice, and salt if necessary, and add the cream whipped until stiff. When the mixture is beginning to set, fill up the small moulds and place them in a cool place, or on ice, until firm. When required, turn out and serve garnished with small cress or a little chopped aspic jelly. 2280. Canapes of Game (Canapes de Gibier) Potted game. I Whipped cream. Small biscuits. I Chopped pickles. Take some small biscuits or little rounds of brown bread and butter, and spread them rather thickly with potted game. Whip some double cream until thick, season it with cayenne and salt and, if liked, a little anchovy essence or Worcester sauce. Put this into a paper cornet with a rose pipe, and force out a little on each biscuit, decorate wdth chopped pickles or with small strips of red chilli or green gherkin. 2281. Game Balls Small oatcakes or Small biscuits. Potted game. Butter. Small cress. Seasoning. Hard-boiled yolk of egg. Make some small round oatcakes (Recipe 2722), or take small plain biscuits, and butter as many 2 i as will be required for the savoury. Then dip the buttered side of each into sieved hard-boiled yolk of egg, making a yellow surface. Take some potted game, mix it on a plate with a little extra butter