Remove from mold and serve at once with [Lobster], [Shrimp], or [Hollandaise Sauce].
Lobster Timbales
Follow receipt for [Fish Timbales], substituting one cup of lobster meat for fish and adding one half cup mushrooms finely chopped. Cook same as [Fish Timbales]. Serve with [Béchamel Sauce], garnish each timbale with a sprig of parsley, and sprinkle coral pressed through a sieve over all.
Chicken Livers in Fontage Cups
- 1 cup chickens’ livers
¼ cup salt pork cubes
½ cup chicken stock
2 tablespoons flour
½ cup mushrooms
Chop livers; sauté pork cubes; add livers, flour, stock and mushrooms. Cook five minutes, season to taste, and serve in fontage cups.
Mock Terrapin in Fontage Cups
- 1 cup chickens’ livers
½ cup cooked rice
2 hard-cooked eggs
1 teaspoon parsley chopped
¼ teaspoon salt
cayenne and nutmeg
1 tablespoon butter
2 tablespoons flour
¼ cup cream
Melt butter; add flour, seasonings, cream, livers, and eggs finely chopped; cook five minutes; add rice; reheat and serve in fontage cups.