A guide to modern cookery

latter should be cut in two at a point one-third of their height above their base; their yolks should be removed, the space filled with caviare moulded to the form of a pyramid, and, this done, the eggs should be set upright. Border the dish with roundels of very clear fish jelly, stamped out by a fancy-cutter, and lay a bit of truffle upon each. N.B.—(1) The moulds of salad must, of course, be dipped in hot water before being turned out. (2) The lobster may also be served “à la Néva,” “à la Moscovite,” “à la Sibérienne,” &c., but these preparations are only minor forms of “Homard à la Russe” under different names. Changes may be effected in the preparation by altering the constituents of the salad and its dishing. It may, for instance, be made in small cucumber or beetroot _barquettes_, while the caviare, instead of being laid in hard-boiled eggs, may be served in little pleated cases. As these preparations, however, are based neither on fixed principles nor on classical rules, I shall refrain from giving them. 962—MAYONNAISE DE HOMARD Proceed as for Mayonnaise de Saumon—that is to say, garnish the bottom of a salad-bowl with _ciseled_ lettuce leaves, and season them moderately. Upon this salad lay the remains of the lobster, and upon the latter place the thin slices of the tail. Cover with mayonnaise sauce, and decorate with strips of anchovy fillets, capers, olives, hard-boiled eggs, roundels of pink radishes, the hearts of lettuce, &c. N.B.—I have already pointed out the futility of prescribing a decorative design. As a rule, the matter is so intimately connected with the taste and fancy of the individual, and the products used for the purpose lend themselves to such indefinite variation, that I prefer merely to enumerate these products, and to leave the question of their arrangement to the artistic ingenuity of the operator. 963—SALADE DE HOMARD See “Salade de Saumon” (No. 810). As the preparation and seasoning of the latter are identical with those of the dish under consideration, all that is needed is to replace the salmon