unmold the forms when ready to serve, and use sweetened milk for a sauce.
unmold on to rounds of toast, surround with thick mushroom sauce.
unmold, take off the circle which was cut in the paste; remove the paper and flour.
Turn the dish in which it is to be served over the colander and unmold.
When ready to serve, unmold, spread the whole outside with apricot jam, and sprinkle with chopped almonds.
unmold and cut in thin slices with a sharp knife, then if liked garnish with cress and sliced lemon and serve.
unmold and serve with halved strawberries and sponge cake or angels food.
unmold on a warm platter and serve with a cream sauce seasoned with celery salt.
unmold, and let them cool; then cover with egg and fresh bread-crumbs, and fry in hot fat to an amber color.
unmold on to platter or chop tray and surround with green peas in cream sauce.