Melt butter; add onion; when yellow add flour, curry and cream. Cook five minutes. Season; add egg yolks and lobster meat. Sprinkle with finely powdered coral if there is any. Fill Rice Timbale Cases, reheat, and serve.
Rice Timbale Cases
- 1 cup rice
salt, pepper and cayenne
lemon juice, onion juice
4 cups milk
Wash rice; add seasonings and milk. Cook in double boiler until milk is absorbed and rice is tender.
Fill timbale molds, press rice in firmly, cool, scoop out center, and fill with any creamed mixture.
Creamed Salmon in Rice Timbales
Use rule for [Curried Lobster], substituting two cups flaked salmon for lobster meat, and one half cup olives finely chopped for curry. Line one large mold with cooked rice, fill with creamed salmon, cover top with rice, and steam one half hour. Serve, garnish with individual [Rice Timbales], parsley, and [Tomato Cream Sauce].
Chicken in Aspic
- 1 cooked, boned chicken
2 quarts Aspic Jelly
2 hard-cooked eggs
parsley
Select a mold large enough to hold chicken, cover bottom of mold with [Aspic Jelly], and set on ice to harden. Cut hard-cooked white of eggs in slices, cut yolk in slices, and stamp out small rounds with a vegetable cutter. Cut white of egg slices to resemble petals. Arrange on top of the hardened jelly in the form of daisies, taking up each piece on a needle and dipping in liquid jelly before placing. Cover with jelly mixture, adding by spoonfuls to avoid disturbing the design.