Another way would be to line the moulds with liquid aspic and a
little tomato sauce. When this sets fill with the chicken cream as
before. If you like the cream may be omitted from the chicken and when
it is unmoulded it may be covered with a French dressing or with
mayonnaise.
Any remains of cold meat can be chopped finely, mixed with shredded
lettuce or watercress or parsley, capers, stoned olives, a truffle or
two and mayonnaise, with enough liquid aspic to stiffen it and moulded
in any way.
These do make delicious presentations of old subjects--just a little
labor and a little inventive painstaking and you have accomplished
wonders. There are so many garnishes that may be used with these cold
things to make them more of a delight that it is impossible to go
through the list. Sliced tomatoes or cucumbers or some cold cooked
vegetable with a French dressing--any quantity of them you see once
you begin to cast about for them.
No one knows better than I do that to make the conventional aspic
jelly is a labor that involves terrible risks as regards the breaking
of the commandment concerning profanity. I don't mind telling you that
I found it was having such a degenerating effect on my whole moral
nature that I hit upon using just the best gelatine I can buy--this is
not the place to name it, however--and dissolving it in a clear
stock--white or brown as the case demands. Try it in making these
aspic things.