958—Petites Mousses de Homard

For these small mousses, use little cassolettes or silver timbales. First let a thin layer of jelly (one or two tablespoonfuls, according to their size) set on the bottom of each utensil, and then surround the latter with bands of white paper, the ends of which should be stuck together, and should reach one inch above the brims of the cassolettes. The preparation of mousse may now be placed in the cassolettes in a sufficient quantity to overflow the brims, so that, when the paper is removed, their appearance is that of small soufflés.

When the cassolettes have been garnished, put them aside on ice or in a refrigerator until they are served.