A guide to modern cookery

shape of the tartlets or _barquettes_; turn the latter out of their moulds, and set them to cool. _The Garnishes of Tartlets and Barquettes._—These may be divided into two classes, viz., (1) those with a compound butter for base, (2) those with an aspic jelly base. The first class comprises all the garnishes I gave for _Canapés_ and Toast, as also all those which the operator’s fancy, taste, and inventiveness may devise. The second class generally consists of a layer, on the bottom, of some kind of _mousse_, upon which a whole piece of a different colour from the _mousse_ is placed, and which is then coated with a very clear jelly. _Example._—Garnish the bottom of a tartlet or _barquette_ with a coating of pink, shrimp, crayfish or lobster _mousse_. Upon this lay a very white poached oyster, or a slice of hard-boiled egg, stamped with an indented fancy-cutter. In the centre of the yolk put a little lobster coral, and coat the whole with jelly to the level of the tartlet edges. The explanations given above warrant my refraining from a more detailed discussion of these delicate preparations. Sufficient has been said to allow of any operator, with a little taste and inventiveness, easily making an endless variety of combinations. 388—TUNNY IN OIL This is found on the market, and it may be served as it stands. It is very greatly used as a garnish for hors-d’œuvres. 389—TUNNY WITH TOMATOES Lay alternate slices of tunny and tomato upon a hors-d’œuvre dish, and between each slice lay a thin round of onion. Garnish the edge of the dish with a border composed of sliced potato, and sprinkle the whole with an ordinary salad seasoning. 390—MOCK TOMATOES Select some about the size of a walnut, and peel them carefully. Press them in a piece of linen, and set them to _marinade_ for half an hour in oil and vinegar. Then stick a small piece of parsley stalk into each tomato, in imitation of the stalk, and surround it with little leaves made from green butter by means of a small piping-bag.