335—Moulded Creams

Prepare a hors-d’œuvre cream in accordance with any one of the recipes (Nos. No. 294, Caviare Cream to No. 299, Chicken Cream). Put this cream into very small, slightly-oiled, and ornamented moulds, and leave it to set in the cool or on ice. Empty the moulds, at the moment of dishing up, either directly upon a dish, on tartlets garnished with a purée in keeping with the cream, or on toast. With these moulded creams, endless varieties of delicate and recommendable little hors-d’œuvres may be prepared, while in their preparation the moulds used in pastry for “petits fours” may serve a useful purpose.