Cook a can of tomatoes with 1/2 an onion, a stalk of celery, a bay leaf
and pepper and salt. Dissolve 3/4 of a box of gelatine in 1/2 a cup of
cold water. Add the gelatine to the tomato and strain into small round
moulds; serve each one on a lettuce leaf with a circle of mayonnaise
dressing [...]
Grease small cups and fill 2/3 full with bread crumbs and a little
chopped candied fruit; beat 2 eggs without separating and 2
tablespoonfuls of sugar and 1-1/2 cups of milk. Pour this carefully over
the crumbs and stand the cups in a pan of boiling water and bake in a
moderate oven 15 minutes. Turn out and serve [...]
Beat four eggs very light, add to them a pint of cream, season with salt
and pepper. Butter small moulds and pour in the mixture, stand the
moulds in a pan with about 2 inches of water, steam 20 minutes. Turn
them out and pour a rich brown gravy around them. Garnish with chopped
olives and red chillies.
Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs.
of grated ham, a little butter, a well-beaten egg, cayenne and salt to
taste; if not moist enough, add a little cream, form into small balls,
egg and bread crumb them and fry a golden brown in deep fat.
Whip 1/2 a pint of cream stiff, season it highly with cayenne and salt.
Cut up 1/2 a boiled lobster and mix with the cream. Put into cases.
Garnish with parsley and some of the lobster coral.