(2443). Vegetable Borders (Bordures De Legumes)

Boil and cook in salted water some carrots, turnips, green peas and whole string beans; keep them all slightly firm. Cut the carrots into three-sixteenths of an inch to a quarter of an inch thick slices, according to the size of the border; lay these slices on a napkin to dry, then cut halfrings from them with a column tube and coat them with half-set jelly. Fasten them on by dipping into half-set jelly, and then placing them tastefully on the edge of the basin of a very cold dish; range the string beans in lozenge form between the half-rings at the base and the green peas on. the center of the half-rings on top.

Fig. 466.

Fig. 467.

Fig. 468.

(2444). Butter Borders (Bordures En Beurre)

These borders are not very practical; they can only be made when the temperature is very low and are only mentioned in case there be no other resource available; yet they can be of great utility. The butter should be well kneaded to remove all foreign matter thai it might contain; it should be colored green or red; spread it out on sheets of paper three-sixteenths of an inch thick, then leave to cool; invert these on wet napkins, and remove the paper; cut it into rounds, rings, or triangles. Dress them on the border of a dish, alternating the colors; the dish must be kept in the refrigerator until required.

Fig. 469.

(2445). Molded Jelly Border (Bordure De Gelee Moulee)

Incrust a metal border mold, either of tinned copper or tin, on ice; decorate it with fanciful cuts, either of truffles, tongue, egg-white, pistachio nuts or vegetables, done by dipping them in halfset jelly. When the mold is decorated, coat this decoration with a layer of jelly, done by rolling the jelly in the mold on the decoration until there is a layer sufficiently thick to protect it; fill up with jelly. When sufficiently firm unmold the border on a dish, having the basin filled with very firm jelly. The border can be filled with foies-gras, chaudfroid, etc.

Fig. 470.