A guide to modern cookery

a mould with jelly, all that is needed is to pour therein a few tablespoonfuls of melted jelly, and then to rock the utensil on ice. By this means a thin even coating sets on the bottom and sides of the mould, which, when the moulding is turned out, swathes the latter in a transparent film. This “clothing” of jelly may be made more or less thick, according to the requirements, by simply using more or less jelly, and by proportionately lengthening or shortening the time for rocking the mould. When the mould is clothed, decorate the sides with large slices of very black truffle dipped in melted jelly, that they may stick. This done, fill the receptacle with the prepared _mousse_ (see the preceding recipe), and leave to set in the cool. For the turning out of the mould and the dishing of the moulding, proceed as for the aspic. 958—PETITES MOUSSES DE HOMARD For these small _mousses_, use little _cassolettes_ or silver timbales. First let a thin layer of jelly (one or two tablespoonfuls, according to their size) set on the bottom of each utensil, and then surround the latter with bands of white paper, the ends of which should be stuck together, and should reach one inch above the brims of the _cassolettes_. The preparation of _mousse_ may now be placed in the _cassolettes_ in a sufficient quantity to overflow the brims, so that, when the paper is removed, their appearance is that of small _soufflés_. When the _cassolettes_ have been garnished, put them aside on ice or in a refrigerator until they are served. 959—HOMARD A LA GRAMMONT Split the lobster open lengthwise down the middle. Withdraw the meat from the tail; trim it, and cut it into regular collops. Coat the latter again and again with aspic jelly, that they may be well covered with it; decorate each with a slice of truffle, and glaze it with the same aspic. Also coat with jelly as many very white poached and dried oysters as there are collops. Now take the creamy parts and the meat of