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Add the juice of the lemon and the whites of two eggs, slightly beaten. Bring to boiling point, boil rapidly for five minutes, and strain through two thicknesses of cheese cloth. Cut the peppers into fancy shapes. Chop the truffle fine. Select a dozen dariole molds, moisten them in cold water, baste them with the aspic, and, when cold, garnish the bottoms handsomely with a pepper and truffle.
If individual soufflés are preferred, butter as many dariole moulds as the mixture will fill; lay at the bottom of each something by way of garnish a little star or disk of tongue or ham for some, of truffle for others, of green gherkin for others so that when turned out the top of the soufflés will show spots of color. Half fill the moulds, and steam twenty minutes.
A dariole is a small straight-sided tin mould, holding rather less than a gill. They will be found at large house-furnishing stores, or a tinman could easily make them, they being, in fact, like deep corn-muffin pans. If they are made to order, avoid getting them too large three inches deep by two across will be large enough.
Put on ice. Turn out, and on the top of each strew pistachio nuts chopped very fine. Insert the two feet of the bird, scalded and dried, to stand up from the centre. Chaudfroid of Reed-birds. Prepare as in last recipe with pâté de foie gras force-meat. Butter a dozen dariole moulds.
Drain and press it, then beat it through a wire sieve; return to the saucepan with two ounces of butter; pepper and salt; stir till well mixed. Stir a gill of cream to the quenelle meat, then use enough of the spinach to give it a fine light-green color. When well mixed, butter some dariole moulds; nearly fill them.
Make a force-meat of pâté de foie gras and panada in equal proportions; season highly, spread the inside of the birds, sew them up as nearly in shape as possible; bake seven to ten minutes, then dip them into glaze; put a little pale aspic in a dozen dariole moulds, enough to cover the bottom a quarter of an inch, and when just set put in a bird breast down; set on ice a few minutes, then pour in aspic to cover the bird a quarter of an inch.
Put a bird in each, breast downward; put the dariole moulds in a pan with a little water, and set it in the oven for fifteen minutes; when cold, turn out the birds, wipe them, dip each in brown chaudfroid sauce, and put them on a dish to cool. When cold, lay them in rows against a pile of chopped aspic.
All the meal that is left must be carefully sifted and put away. If the small masses of egg and crumb which will be mixed with it are not sifted out the cracker-meal cannot be used again. There must also be plenty of egg used for dipping. Oysters in Aspic. For these dariole moulds are needed, or the small fire-proof china soufflée cases which imitate paper may be used.
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