815a—Ondines aux Crevettes Roses

Prepare a very delicate trout mousse, mould it in egg-moulds, and garnish the centre with trimmed prawns’ tails. Let the mousse set; then speedily turn the ondines out of their moulds, and lay them in a deep entrée-dish. Between each of them lay a few prawns, the tails of which should be shelled. Cover the whole, little by little, with some excellent, half-melted jelly; here and there add a few sprigs of chervil, and then fill up the dish with jelly, so as to completely cover the mousses.