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French and English Mustard

Half a pint of Aspic Jelly.

Roll the paste thinly and line six oval tin dariole moulds. Fill these with raw rice, and bake.

When done, remove the rice and let the pastry cases get cold. Cut the salmon into six thin slices. On each slice put a little chutney, some French and English mustard. Then roll up the slices of salmon, wrap each in greased paper, and bake about ten minutes. Remove the papers and let the fish get cold. Place a roll of salmon in each pastry case. Melt the aspic jelly, and pour sufficient over the fish to cover it. When set, it is ready to serve.

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