[297—SMOKED SALMON CREAM]
Finely pound four oz. of smoked salmon, and add thereto, little by little, three tablespoonfuls of fresh cream and two oz. of softened butter. Rub the whole through a sieve, and finish with an addition of three tablespoonfuls of whisked cream.
[298—TUNNY CREAM]
Finely pound four oz. of tunny in oil, and finish the cream similarly to that of the Smoked Salmon.
[299—CHICKEN CREAM]
Finely pound four oz. of cold fowl (white parts only) and add thereto two tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a sieve, and finish with three tablespoonfuls of whisked cream.
N.B.—This cream ought to be made and seasoned with salt immediately before being served.
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][299a—MUSTARD SAUCE WITH CREAM]
Put three tablespoonfuls of mustard in a bowl with a little salt, pepper, and a few drops of lemon-juice. Mix the whole and add, little by little, the necessary quantity of very fresh cream.