Name: Moulded Creams
Ingredients: hors-d'oeuvre cream (prepared according to previous recipes); melted gelatine (optional); coarse sea salt (formerly 'bay salt')

Moulded Creams

Ingredients

hors-d'oeuvre cream (prepared according to previous recipes)
melted gelatine (optional)
coarse sea salt (formerly 'bay salt')

Directions

Prepare hors-d'oeuvre cream as per previous recipes.
Lightly oil and ornament very small moulds.
Pour the cream into the moulds and refrigerate until set.
Unmould the creams just before serving onto a dish, tartlets with puree, or toast.
For added flavor, sprinkle with chopped pistachios and serve very cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.