Yolks Of Eggs Molded In Aspic

Often yolks of eggs are left, when the whites only-are called for in cake. With very much less trouble than the description would indicate, these may be made into a very showy dish. For quick work ice is needed. One or two cooked whites of eggs are also desirable for decorating the molds. In place of these, chopped veal, chicken breast or cubes of pate-de-foie-gras may be substituted. Allow enough aspic to fill the molds without taking into account the other ingredients. Drop the yolks, as the eggs are broken, into salted water just below the boiling point, cover and let stand where the water will keep hot but not boil, until firm throughout. Drain, trim if needed and let chill. The aspic should be just on the point of " setting." Set the molds in chopped ice and water. Put a figure, cut from white of egg or slice of truffle (one or both) in the bottom of each mold and add a few drops of aspic to hold the figures in place. Add a little more aspic to each in turn.

When this is set, add a little of the chopped article with a little aspic and, when this is firm, set the yolks in the center of the aspic in the molds; add a few drops of aspic to hold them firm and gradually fill the molds. Serve with lettuce and French or mayonnaise dressing. Guinea hen's eggs are served in the same way.

Boiled Or Baked Ham In Aspic Jelly

Cut cold cooked ham in exceedingly thin and small slices; let some of the slices have a narrow edge of fat. Have ready figures cut from cold hard-cooked egg and from truffles, or both, also a quart of aspic jelly, flavored with Madeira or champagne. Let a few spoonfuls of the aspic become "set" in a Charlotte mold holding a quart. Upon this dispose decorations cut from the cooked white of an egg, truffles, and capers, and cover with more aspic. Thin slices of cooked beet or carrot are also suitable for decorating the mold. Dip other decorations in aspic, and set them against the chilled sides of the mold. Fill the mold, alternately, with slices of ham and liquid aspic. When unmolded, garnish the dish with triangles of aspic, figures cut from truffles or cooked beets, shredded lettuce, and large red chillies.

Noisettes Of Lamb In Mint Aspic

Boned loin of lamb, roasted 1 quart of standard lamb broth ¾ package of gelatine ¾ cup of cold water

Whites and crushed shells of 2 eggs Once the recipe for mint sauce

Cress seasoned with French dress-ins:

Cut the lamb when cold, in thin slices, and trim these neatly. Prepare the mint sauce and let it stand while the broth is clarified in the usual manner; then, when the broth begins to cool and thicken, stir in the mint sauce. Have ready individual molds, chilled on ice; pour in a little of the aspic and when set lay a slice of the lamb upon it; cover with more aspic, and when this is set add another slice of lamb and cover with jelly. Serve unmolded with cress, seasoned with French dressing.