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Classic
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page 286
salt, 2-3 bay leaves and the necessary vinegar (it is better to use fruit wine,
lemon juice and vinegar half and half) in an enameled kettle for awhile, pour
through a sieve, then add to this the salmon, first cut into pieces and salted
for an hour. Boil until tender, then lake out the salmon and set aside to cool.
For each 2 pounds of salmon there should be l quart of jelly: make the latter by
using: a strong, clear, white beef, veal or poultry bouillon. Cook this with 1
pint of white wine and 1 ounce of gelatine, salt and spice and season with a
little lemon juice and pour this lukewarm over the salmon pieces. Decorate the
edge with pickled crabtails.
8. Eel in Jelly. This makes a very pretty dish if the right mould is used. The
eel is not skinned but is divided into pieces, first rubbing it with salt to
take off any slime, empty, take off the fins, pour warm vinegar over it and let
it come to a boil in unsalted water. Then lay the pieces into a stew pan with
bay leaves, lemon slices, eschalots, salt, peppercorns, sage leaves and parsley,
with enough water and vinegar, half and half, to cover the eel. After it has
boiled for 1/4 hour, take out the eel, skin off the fat and pour through a
sieve; dissolve 1 ounce of gelatine for each quart and add to the broth, bring
to a boil again, salt, pour into a mould putting in the pieces of eel and sliced
lemon. Then let the jelly cool and turn into a dish. Serve with a Remoulade or a
good Mayonnaise sauce.
9. Jelly of Sardines or Caviar. Make a clear meat jelly as given under No. 4 or
5, let it cool until lukewarm, and pour into a round form to the thickness of
about 1/2 inch. Bury in ice until frozen, then dry the sardines between blotting
paper, and arrange them in the mould in the form of a rosette, cover these also
with the jelly and when this layer is frozen fill the empty space in the middle
with caviar; close the mould with aspic and bury in ice until wanted. After the
mould has been turned on a round dish cover it for a moment with a cloth dipped
in hot water and wrung dry; by this means the mould can be emptied more readily.
10. Jelly with Rabbit. The hind legs and the back of a rabbit are washed,
skinned, washed again but not laid in the water, and boiled in an earthenware or
enameled
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