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Salmon Souffle, Cold

Take half a pound of salmon, cook it in a mixture of light wine and lemon-juice, and free it from skin and bone. Pound the flesh in a mortar; add to it the yolks of two hard-boiled eggs, also the whites after they have been chopped and sieved; season well with French mustard, and salt and cayenne to taste, and a little anchovy or shrimp essence; then moisten with a gill of the mixture in which the fish has been boiled, stiffened with a quarter of an ounce of sheet gelatine. Sieve the whole, and mix in half a pint of whipped cream. Take a paper or china case, and put the mixture in it. It should stand up above the case, and be sufficiently stiff to retain its shape. It should be set on ice to make it quite cold and firm. This may be ornamented in various ways. A round of green mayonnaise may be laid on, and a smaller round of cream aspic on that. Crayfish tails, or shrimps, or prawns may be laid on, with tiny sprigs of chervil in between. Cost, about 3s. for one good-sized souffle, or six to eight small ones.