Individual Asparagus Souffles

(Cold)

1 cup of asparagus purge ½ teaspoonful of salt ½ teaspoonful of pepper ¼ package of gelatine ¼ cup of cold water

1 cup of cream, beaten firm

1 or 2 tablespoonfuls of pistachio nuts (blanched and chopped fine) ½ cup of asparagus tips

The asparagus puree should be quite consistent. Soften the gelatine in the cold water and dissolve by setting the dish in boiling water; add to the puree with the seasonings, stir over ice-water until beginning to set, then fold in the cream, and the asparagus tips if at hand. Have ready paper or china cases with paper bands pinned around them to increase the height. Fill the cases to the top of the bands with the mixture, making it perfectly smooth on top. Set aside to become thoroughly chilled. When ready to serve remove the paper bands (the mixture will thus stand above the case simulating a souffle) and sprinkle the top with the chopped nuts. A teaspoonful of mayonnaise dressing may be set above the souffle in each case or the dressing may be omitted. Spinach, peas or string beans may be used in place of the asparagus. With string beans add a teaspoonful of onion juice.

Individual Asparagus Souffles

(Cold)

1 cup of asparagus purée ½ teaspoonful of salt ½ teaspoonful of black pepper 1 tablespoonful of granulated gelatine

¼ cup of cold water

1 cup of cream, beaten firm

¼ cup of pistachio nuts

Soften the gelatine in the cold water and dissolve by setting the dish of softened gelatine into a dish of hot water. Add the gelatine to the puree with the salt and pepper, stir over ice-water until beginning to set, then fold in the cream. Have paper bands pinned around paper or china individual dishes. Fill these with the mixture to the top of the bands, making the mixture perfectly smooth on top. Set aside to become thoroughly chilled; when ready to serve, remove the paper bands (the mixture will thus stand above the case), and sprinkle the top with the pistachio nuts, blanched and chopped fine. A teaspoonful of mayonnaise dressing may be set above the souffle in each case or this dressing may be omitted. This dish is the same thing, practically, as a mousse or cream. The use of the paper bands to simulate a souffle effect, serving the preparation in the dish and the chopped nuts on the top being simply variations, for a purpose, in serving.

Individual Souffles Of Salmon

½ pound of cooked salmon 5 or 6 anchovy fillets or 1 teaspoonful of anchovy paste 1 cucumber Chicken stock

1 tablespoonful of gelatine (scant measure)

¼ cup of fish or chicken broth

1 truffle, chopped fine (or equivalent in trimmings)

Salt and pepper

½ to 1 whole cup of cream, beaten firm

Free the salmon of skin and bones, add the anchovies or paste and pound to a smooth paste. Cut eight slices from a pared cucumber and set them aside in ice-water. Cook the rest of the cucumber in boiling stock until tender, drain, cool in cold water, drain and dry on a cloth, then pound with the fish; press the mixture through a fine sieve; add the gelatine, softened in the broth and dissolved by setting the dish in hot water, salt and pepper and the chopped truffle; mix thoroughly and set into a dish of ice-water. When the mixture begins to set, fold in the cream (the texture will depend on the quantity used). Put a strip of waxed paper around the top of eight or ten very small china or paper cases, to increase the height and, when removed, to give effect of a hot souffle which rises in cooking. Fill the cases to the height of the paper. Remove the paper before serving. Chill on ice and finish with the slices of cucumber - one on each - seasoned with French dressing and holding a figure cut from a slice of truffle. These may also be served unmolded on lettuce leaves dressed with French dressing.