In the trade catalogues and advertisements of the nineteenth century, ballette moulds were frequently called bombe or petits bombe moulds. They were among the most versatile culinary moulds, enabling the creative cook to produce some dazzling and often puzzling effects.

Most ballette moulds were sold tinned inside and out. Nowadays, they are likely to have had their outer coating of tin polished off by collecters or dealers.

This intricate dish, from Agnes Marshall's Larger Cookery Book of Extra Recipes (c.1880s), is typical of the highly artificial cuisine of the late nineteenth century.

The decorative rings are stamped out of egg garnish with little cutters and each piece seperately placed inside the mould, which has previously been lined with aspic.

Each ballette is then filled with a small nugget of foie gras, sealed and topped up through the little funnel with aspic. When removed it looks like a millifiori paper weight.

Another of Mrs Marshall's illustrations. This one shows a similar dish called Balletes à la St. Louis. The little shapes were cut out of aspic and truffle.

A rare photograph of Mrs Marshall in her teaching kitchen at Mortimer Street. This remarkable Victorian cook and entrepreneur died in 1905. Next year her centenary will be celebrated with a number of events and displays - watch this space and the events page for future details.

See also - Entrées