957—Mousse de Homard Moulée

When the mousse is intended for moulding, it is well to decorate and “No. 916, Another Method of Preparing Aspics de Filets de Soles” the mould with fish jelly some time in advance. I have already explained that to “No. 916, Another Method of Preparing Aspics de Filets de Soles” 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 “No. 916, Another Method of Preparing Aspics de Filets de Soles” 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 No. 916, Another Method of Preparing Aspics de Filets de Soles, 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.