Tie a
band of buttered paper round the mould about
three inches from the top, and bake it in a steady
oven for three hours.
When the pie is nearly cold, move the top
ornament of paste and pour in about half a pint
of good stock — not too liquid, or it will soak
through the paste — replace the ornament, and
when quite cold dish up the pie. Garnish it with
chopped aspic and parsley.
174
COLD DISHES
COLD DUCK A LA CUMBERLAND
rpiE up the ducks, spit them and cook at a
quick fire. When cooked, take off the legs
and fillets, and skin and make an equal shape.
Make out of the pieces a jelly, seasoned with a
glass of white wine, the juice of four oranges and
a pinch of cayenne pepper. Colour slightly with
carmine✪ Cold Duck a la Cumberland and put on ice in a mould.
Cover the bottom of the mould with the jelly
and let it stiffen. Put the fillets of duck on this,
and cover it little by little with jelly. Put another
row of slices and recommence the operation. By
this time the mould should be full. Before serving,
dip the mould into hot water and upset the
contents on to a dish. Put jelly all round, and
serve with Cumberland sauce.
%
CUMBERLAND SAUCE
f I THICKEN by freezing equal quantities of
currant jelly and mustard, a pinch of cayenne
and the zest of an orange✪ Cumberland Sauce cut a la julienne and
whitened.
Orange marmalade can be used instead of
currant jelly, if preferred.
175
THE DUDLEY RECIPES
COLD VEAL A LA RUSSE
/^1UT a cold cushion of veal into slices two inches
long by half an inch wide, and about the sixth
of an inch thick. On each slice spread a little
butter, seasoned with salt and pepper combined
with finely chopped chives. Couple the slices to-
gether as for sandwiches ; round off the corners
and put them under slight pressure.
Prepare a puree of tomatoes, mixed with a little
aspic jelly✪ Cold Veal a la Russe to make it set. Place this in a plain
round mould and put it on ice to set.
When the tomato mould is quite firm, turn it
out in the middle of a round, cold dish ; arrange
the meat slices all round and border the dish with
a little clear aspic jelly.
A cold Bechamel sauce, mixed with tomato
puree and finished with a little cream, can be
served in a boat with this dish.
COLD SADDLE OF VEAL
AN EXCELLENT SUMMER DISH
rnHE saddle should be braised and covered
with aspic jelly and served with its owrn
braising liquor, which has been cooked, cleared
of grease poured carefully awray, and the gravy
176
COLD DISHES
served cold in a sauceboat, without having been
either clarified or cleared.
A macedoine of cold vegetables mixed with
Mayonnaise sauce, or tomato salad, should be
served at the same time.
The ficandeau — fillet or loin of veal — is equally
good cold and served in the same way.
«
DAUBS OF VEAL IN ASPIC
Page 56 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tie a band of buttered paper round the mould about three inches from the top, and bake it in a steady oven for three hours.
When the pie is nearly cold, move the top ornament of paste and pour in about half a pint of good stock — not too liquid, or it will soak through the paste — replace the ornament, and when quite cold dish up the pie. Garnish it with chopped aspic and parsley.
COLD DUCK A LA CUMBERLAND
TIE up the ducks, spit them and cook at a quick fire. When cooked, take off the legs and fillets, and skin and make an equal shape. Make out of the pieces a jelly, seasoned with a glass of white wine, the juice of four oranges and a pinch of cayenne pepper. Colour slightly with carmine and put on ice in a mould.
Cover the bottom of the mould with the jelly and let it stiffen. Put the fillets of duck on this, and cover it little by little with jelly. Put another row of slices and recommence the operation. By this time the mould should be full. Before serving, dip the mould into hot water and upset the contents on to a dish. Put jelly all round, and serve with Cumberland sauce.
%
CUMBERLAND SAUCE
THICKEN by freezing equal quantities of currant jelly and mustard, a pinch of cayenne and the zest of an orange cut a la julienne and whitened.
Orange marmalade can be used instead of currant jelly, if preferred.
COLD VEAL A LA RUSSE
CUT a cold cushion of veal into slices two inches long by half an inch wide, and about the sixth of an inch thick. On each slice spread a little butter, seasoned with salt and pepper combined with finely chopped chives. Couple the slices together as for sandwiches ; round off the corners and put them under slight pressure.
Prepare a puree of tomatoes, mixed with a little aspic jelly to make it set. Place this in a plain round mould and put it on ice to set.
When the tomato mould is quite firm, turn it out in the middle of a round, cold dish ; arrange the meat slices all round and border the dish with a little clear aspic jelly.
A cold Bechamel sauce, mixed with tomato puree and finished with a little cream, can be served in a boat with this dish.
COLD SADDLE OF VEAL
AN EXCELLENT SUMMER DISH
rnHE saddle should be braised and covered with aspic jelly and served with its owrn braising liquor, which has been cooked, cleared of grease poured carefully away, and the gravy
served cold in a sauceboat, without having been either clarified or cleared.
A macedoine of cold vegetables mixed with Mayonnaise sauce, or tomato salad, should be served at the same time.
The ficandeau — fillet or loin of veal — is equally good cold and served in the same way.
«
DAUBS OF VEAL IN ASPIC
Records on this page
Cold Duck a la CumberlandCumberland SauceCold Veal a la Russe