For the turning out of the mould and the dishing of the moulding, proceed as for the aspic.
[958—PETITES MOUSSES DE HOMARD]
For these small [mousses], use little [cassolettes] or silver timbales. First let a thin layer of jelly (one or two tablespoonfuls, according to their size) set on the bottom of each utensil, and then surround the latter with bands of white paper, the ends of which should be stuck together, and should reach one inch above the brims of the [cassolettes]. The preparation of [mousse] may now be placed in the [cassolettes] in a sufficient quantity to overflow the brims, so that, when the paper is removed, their appearance is that of small [soufflés].
When the [cassolettes] have been garnished, put them aside on ice or in a refrigerator until they are served.
[959—HOMARD A LA GRAMMONT]
Split the lobster open lengthwise down the middle. Withdraw the meat from the tail; trim it, and cut it into regular collops. Coat the latter again and again with aspic jelly, that they may be well covered with it; decorate each with a slice of truffle, and glaze it with the same aspic.
Also coat with jelly as many very white poached and dried oysters as there are collops.
Now take the creamy parts and the meat of the claws, and pound them finely with one tablespoonful of cold Béchamel [325] ]sauce; rub through a sieve, and, with the resulting purée combined with melted fish jelly and cream (see lobster mousse No. [956]), prepare a [mousse] “au paprika” of a decided pink colour.
Fill the two half-carapaces to their edges with this [mousse], and leave it to set on ice.
When about to serve, lay the collops, glazed with jelly, upon this [mousse], and place an oyster between each pair. Dish the two garnished half-carapaces, back to back, upon a napkin, and put the heart of a lettuce in the middle, and a bunch of curled-leaf parsley at either end.