1217—Grenadins Froids en Bellevue

This dish may be prepared in several more or less complicated ways; here is a simple way:—

Take as many shell-shaped hors-d’œuvre dishes as there are grenadins. Let a thin coat of jelly set on the bottom of each, and set thereon a slight decoration composed of bits of carrot, turnip, peas, French beans in lozenge-form, &c. Put a grenadin, larded side undermost (i.e., upside down) into each hors-d’œuvre dish; add enough melted aspic jelly to reach half-way up the thickness of the grenadin.

When this jelly has set, lay on it, all round the grenadin, a border consisting of carrots, turnips, French beans and peas. Sprinkle these vegetables with a few drops of jelly, so as to fix them, and keep them from floating, and then fill up the hors-d’œuvre dishes with jelly.

When about to serve, dip the hors-d’œuvre dishes into hot water; turn out the grenadins on a very cold dish, and arrange them on it to form a crown.

Surround with a border of very clear, chopped aspic jelly.