A guide to modern cookery

and I need scarcely point out that the latter may be varied almost indefinitely in accordance with the fancy of the cook and the taste of the consumer. Thus the forcemeat may be garnished with truffles in dice, slices of lobster, milt, or poached oysters, &c., which garnishes may also be laid on the _soufflé_ when it is finished. I therefore leave to the operator, who should now see his way quite clearly, the task of imagining the various possible combinations, a description of which would but unnecessarily delay the progress of this work. 953—COLD LOBSTER WITH VARIOUS SAUCES Cook the lobster in _court-bouillon_, and let it cool in the latter. Drain it, sever the claws, and break them open in order to withdraw their meat. Split the lobster into two lengthwise, remove the intestines and the queen, and dish it on a napkin. Lay the claws on either side of it, and surround it either with curled-leaf parsley or with a few hearts of lettuce. Send to the table separately one of the derivative sauces of the Mayonnaise (Nos. 122 to 132). 954—ASPIC DE HOMARD Under “Aspic de filets de soles” (No. 915), I pointed out the preparatory principles of an aspic; in this case, therefore, I shall only refer to the various details very cursorily. Let a thin coating of white fish jelly set on the bottom of an aspic-mould incrusted in ice. The reader is reminded of the great care that must be observed in the preparation of an aspic jelly, that the latter be limpid, succulent, and just sufficiently firm not to break when withdrawn from the mould. Decorate the bottom of the mould with bits of truffle, poached white of egg, lobster coral, capers, and tarragon leaves. The decorative design cannot be described; it must be left to the taste and fancy of the operator; all I can urge is that it be as regular and symmetrical as possible. Fix the decoration by means of a few drops of jelly; then cover the whole with a thickness of one inch of the same jelly, and