Little Cases à la Chevalier

Petites Caisses à la Chevalier


Chop up fine three of Kruger’s marinaded fillets of herring, and mix with them one good tablespoonful of mayonnaise sauce, a dust of cayenne pepper, two good tablespoonfuls of chopped picked shrimps or lobster, a little chopped tarragon and chervil, and a few drops of Marshall’s liquid carmine, to make the whole a pale salmon colour, then mix in lightly a quarter of a pint of thickly whipped cream, and arrange the mixture in little fancy paper cases; this is best done by using a forcing bag and plain pipe. Put them in the ice cave for about half an hour, or on a tin on top of ice and salt to get quite cold and till the cream gets set, but not hard. When about to serve, sprinkle the top of each with a little chopped tarragon and chervil, and arrange them neatly on a dish. These can also be used as a hors-d’œuvre, or as a luncheon dish.