The second class generally consists of a layer, on the bottom, of some kind of [mousse], upon which a whole piece of a different colour from the [mousse] is placed, and which is then coated with a very clear jelly.
Example.—Garnish the bottom of a tartlet or [barquette] with a coating of pink, shrimp, crayfish or lobster [mousse]. Upon this lay a very white poached oyster, or a slice of hard-boiled egg, stamped with an indented fancy-cutter. In the centre of the yolk put a little lobster coral, and coat the whole with jelly to the level of the tartlet edges.
The explanations given above warrant my refraining from a more detailed discussion of these delicate preparations. Sufficient has been said to allow of any operator, with a little taste and inventiveness, easily making an endless variety of combinations.
[388—TUNNY IN OIL]
This is found on the market, and it may be served as it stands. It is very greatly used as a garnish for hors-d’œuvres.
[162]
][389—TUNNY WITH TOMATOES]
Lay alternate slices of tunny and tomato upon a hors-d’œuvre dish, and between each slice lay a thin round of onion. Garnish the edge of the dish with a border composed of sliced potato, and sprinkle the whole with an ordinary salad seasoning.
[390—MOCK TOMATOES]
Select some about the size of a walnut, and peel them carefully. Press them in a piece of linen, and set them to [marinade] for half an hour in oil and vinegar. Then stick a small piece of parsley stalk into each tomato, in imitation of the stalk, and surround it with little leaves made from green butter by means of a small piping-bag.