A guide to modern cookery

twelve small artichoke-bottoms with it, arranging the salad in them in pyramid form. Set a bit of truffle on each pyramid, and sprinkle the salad with melted fish jelly in order to make it glossy. _Dishing._—Dish the lobster on a cushion of buttered bread on which a _julienne_ of lettuce has been stuck, or on one of carved rice. The cushion should have the shape of a wedge, in order that the lobster may lie at an angle of about 45°, with its head raised, when laid upon it. Arrange the slices (slightly overlapping one another) along the back of the lobster, beginning at its head with the smallest of them, and progressing down towards the tail, gradually increasing their size. Surround the lobster alternately with artichoke-bottoms garnished with salad, and quartered hard-boiled eggs, or halved hard-boiled eggs (set upright with their yolks facing outwards). Border the dish with very clear jelly in large cubes or triangles, etc. 961—HOMARD A LA RUSSE Proceed exactly as above with regard to the cooking of the lobster, the extraction of the meat, and the cutting of it into slices. Coat the slices with mayonnaise sauce combined with melted jelly; or, better still, with a white fish chaud-froid sauce combined with the lobster’s creamy parts rubbed through a sieve. Decorate each slice with a bit of coral and two little chervil leaves; coat them again and again with cold melted aspic, and put them aside in the cool. “_Clothe_” ten _dariole-moulds_, and decorate the bottom of each with a slice of truffle. Also prepare ten hard-boiled eggs. Prepare a Salade Russe (without meat); add to this the remains of the lobster meat cut into dice, and thicken with mayonnaise and melted aspic, mixed. With this thickened salad fill the _dariole-moulds_, and leave to set in the cool. _Dishing._—Set the lobster on a cushion, after the manner of the preceding recipe. Trim the slices, and lay them, as before, on the lobster’s back, taking care to graduate their sizes. Surround the lobster with the small moulded salads, and alternate these with the hard-boiled eggs. The