|Aspic jelly||1⁄2 Pint|
|Smoked salmon||1 Tablespoon (Tiny Pieces)|
|Carrots||2 Tablespoon, diced|
Making aspic fingers is a troublesome rather than difficult task.
Either butter the bread, or toast and spread with butter or one of the flavoured butters used for piping.
Arrange the topping on the toast or bread.
Make the aspic jelly and allow it to become quite cold and just beginning to thicken, then either spread this over the topping with a knife dipped in hot water or brush it over.
It is better to have several thin coatings—allowing each one to set before adding the next—than to try and give too thick a coating.
The piping in the flavoured butter can either be' put on top of the set aspic jelly or put on the topping and then coated with a thin layer of aspic jelly.
The latter method is best since it prevents the butter from drying.
When the jelly is quite set, cut the slices of bread into tiny fingers with a sharp knife dipped in hot water.
It is advisable to stand the slices of bread on a tray or pastry-board when coating with jelly, so that any jelly that "drips off" the bread can be picked up and used again.