her than the case. Take
three tablespoonfuls of mayonnaise, half a pint of stiff aspic jelly,
and a gill of tomato sauce in which a teaspoonful of gelatine has been
dissolved. Every utensil used must be ice-cold, the jelly must be quite
cold, but not set. Put the tomato sauce, the jelly, and the mayonnaise
(which should be left on the ice till the last thing) into a bowl set in
another bowl of pounded ice; whisk them together until they begin to
look white; then stir the lobster in it, with a teaspoonful of very
finely chopped chervil and tarragon; fill the soufflee cases, piling the
dressing high; put them on a dish on ice. When they are "set," carefully
remove the paper bands, sprinkle a little dried and sifted lobster coral
over the tops, and serve.

_Coquilles of Prawns._--Pick the shells from four dozen prawns; mix
with one third the quantity of mushrooms slightly stewed in a
tablespoonful of butter and a saltspoonful of salt (the mushrooms must
not be brown); add four tablespoonfuls of Allemande sauce;[64-*] fill
the shells, which must be well buttered, dress each over with fine bread
crumbs which have been carefully fried a golden brown; put them in a
cool oven twenty minutes, only get thoroughly hot, but not to cook.

_Coquilles of Salmon or Halibut._--Take one pound of cold halibut or
salmon; break it into small pieces; put it in a stewpan with half a
saltspoonful of salt and a tiny pinch of pepper, and half a pint of
white sauce, a tablespoonful of very thick cream, and a teaspoonful of
anchovy sauce; stir well, and let all get hot. Butter some shells,
sprinkle over with a few fried crumbs, fill with the mixture, cover with
the fried crumbs, and put them in the oven to get thoroughly hot. Serve
on a napkin.

_Salmon en Papillotes._--Cut some slices of salmon into cutlets the
right size for serving, make paper cases to fit them, then cover each
slice with the following mixture: two tablespoonfuls of salad oil beaten
with the yolk of an egg, one teaspoonful of parsley chopped, one shallot
chopped, and one anchovy (all these must be chopped as finely as
possible), a half-saltspoonful of salt, and a grain of cayenne; mix,
spread on the fish, envelop each piece in a well-buttered case, fasten
up (by pinching the paper well), and bake half an hour. Serve in the
papers.

_Fillet of Sole a la Normande._--In speaking of sole, one of course
means the flounder, which is coming to be called the American sole, and
whe