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Here they found a table, and while Oliver was ordering frozen poached eggs and quails in aspic, Montague sat and gazed about him at the revelry, and listened to the prattle of the little ex-sempstress from Rivington Street.
One friend of mine, I know, has made a prodigious sensation in good society, by announcing apropos of certain dishes when offered to him, that he never eats aspic except at Lord Tittup's, and that Lady Jimmy's CHEF is the only man in London who knows how to dress FILET EN SERPENTEAU or SUPREME DE VOLAILLE AUX TRUFFES.
Beef sandwiches, ham sandwiches, veal and ham sandwiches, bacon, mutton, or game sandwiches, chicken sandwiches, sandwiches made of anchovy and hard boiled eggs, of curried rabbit and Parmesan, of curried shell-fish and Parmesan, of small salad, of sliced tomatoes, of mushrooms, of roast fowl, lettuce and filleted anchovies, of roast game, shred celery and Tartare sauce, of cooked fish, lettuce leaves and Tartare sauce, of cold meat and thinly sliced cucumber or gherkins, of roast game, tongue and aspic jelly, of the flesh of lobster and mayonnaise, of hard boiled eggs and a very thin sprinkle of finely shred tarragon, of potted hare, potted ham, or any potted meat, of cheese, of devilled ham, of cold asparagus, with a suspicion of mayonnaise, of brawn, of shrimps, of foie gras, of German sausage or caviare and brown bread and butter, are a few varieties which may serve to suggest others.
"It will," said Nancy oracularly, "but all to the good." "Rather a dull salad I call it," commented Gilbert. "Lacks the snap of the last one. No mention of boned sprats, or snails in aspic, calves' foot jelly, iced humming birds, pickled edelweiss, or any of those things kept habitually in the cellars of families like ours.
And then their vile aspic jellies and potted meats for luncheon, which look like sausage congealed in cold gravy, and which taste like gum arabic." "Let's move," said my sister. "Not into another hotel that wouldn't be much better. But lot's take lodgings. I've heard that they were lovely. Then we can order what we like. Besides, it will be very much cheaper."
Take two tablespoonfuls of Spanish sauce, and dissolve in it a good teaspoonful of gelatine softened in cold stock, a tablespoonful of aspic, and one of thick mint sauce. If no aspic is ready, it is not worth while to make for the small quantity needed; a teaspoonful of glaze, two of gelatine, and half a wineglass of Sauterne may be dissolved together to take its place.
Aspic mayonnaise is another form of the sauce, used in dressing cold dishes, and while more delicious than the usual sauce, will keep its form for hours after the dish is dressed. It is absolutely necessary to prepare it on ice.
My Tenant was the name of the thing, and I had thrust it aside only when the idea of Larks in Aspic occurred to me not in any disgust. And really, now, what I remembered of it seemed to me astonishingly good! I pulled out my watch, and as I did so there flashed on me in that sudden freakish way which the best ideas affect a new and brilliant idea for the plot of My Tenant.
Salmon salad the fish flaked, laid on a bed of crisp lettuce with a border of the leaves, and masked with mayonnaise, with a garnish of aspic is both handsome and delicious; but cold halibut, or even cod any firm fish that flakes, in fact make delightful salads, and acceptable to many who cannot eat lobster.
So too did they enter Mr. Ridding's mind; and they only remained outside Mrs. Ridding's because of her profound uninterest. Her thoughts were merged in aspic. That was the worst of aspic when it was as good as it was at the Cosmopolitan; one wasn't able to leave off eating it quite in time, and then, unfortunately, had to go on thinking of it afterwards.
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