Delicate molded individual creams and egg-based items appear on the table at Downton at many meals. Sometimes sweet but more often savory, they are far removed from modern dish presentation. Instead, they are ideal for service à la russe, for they look good presented on a large dish en masse but are easily portioned out. Any self-respecting country house kitchen would have had a wide range of molds in copper, tin, and ceramic, and a bewilderingly large number of foods were cooked in them. Visitors to historic kitchens today may be forgiven for thinking that the Victorians and Edwardians ate vast amounts of aspic, but while that’s nearly the only food we habitually mold today, in the past if it could be molded, then it was. These eggs are best done in dariole molds, which are tall and narrow, but if you don’t happen to have a full complement of gleaming copper molds, they can also be made in a muffin pan.