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Salt, Cayenne, and Lemon-juice

Half a pint of Aspic Jelly for decoration.

Cook the haddock in the oven on a greased baking-sheet covered with a greased paper, then take the fish off the bone and chop it very small.

Melt the gelatine, and stir it into the cream and the white sauce, stir in the fish, add salt, cayenne, lemon-juice, and a few drops of tarragon vinegar.

Decorate the bottoms of the timbale moulds with coral, and hard-boiled yolk of egg rubbed through a sieve, set in a little jelly, and when set, put in some of the haddock mixture, fill up carefully with more liquid aspic jelly and set. When set, turn out, and serve with chopped jelly round.