If we only realised it, servants are as fond of
fancy work as their mistresses, and if you teach your
cook to look on these little dishes as fancy work it
will add enormously to the daintiness of your menu,
whilst actually reducing the weekly sums inscribed
in those dreadful red-covered “ weekly-books,” which
are such a nightmare to most housewives. Only
don’t begin encouraging this culinary embroidery on
the score of economy, please ! Admire their beauty,
and their niceness, and so get her into the way of
such things, and you will gradually find her amour-
propre is wakened to the amusement of contriving
into what shapes she can twist remnants that other-
wise she would have denounced you as a skin flint
for wishing to utilise.
CHAPTER X.
CHAUFROIX AND OTHER COLD DISHES.
( Continued ) .
Aspic eh Belle Vtje. — For tliis decorate some
small timbale moulds in this way : Slice down a.
hard-boiled egg one-eighth of an inch thick, and with
a plain round cutter, about the size of a threepenny
piece, stamp out rounds of the yolk, and cut the
white into lozenge-shaped pieces ; line the moulds
with clear aspic jelly and just as this is setting
place the yellow round in the centre, arranging the
lozenge-shaped pieces round it like a daisy, or a sun-
flower, and set this decoration with a little more
aspic ; now pour in a layer of aspic about a quarter
of an inch thick, then place on it a similar layer of
sliced foie gras, or ham and chicken cream, or any
nice potted game, &c., rubbed up with a little thick
cream✪ Aspic eh Belle Vtje, and fill in with these two layers till the
moulds are full ; then put them aside till set when
they may be turned out and served either on an
aspic jelly border, or surrounded with shred lettuce
tossed in a rich mayonnaise. The same dish, if fined
with meat jelly as described in the previous chapter,
garnished with a daisy of truffle and filled with
alternate layers of chicken cream mixed with pate cle
foie gras, and iavourv jelly, may be served on a
1G3
ENTREES.
border of salad, tossed in a French salad dressing
O I
and packed in a border mould lined with savoury
jelly, as ckaufroix de volatile en belle vue. En belle vue
invariably implies a certain amount of decoration of
the dish in question.
Aspic d la Royale. — Toss together till well mixed,
tiny round pieces of cold cooked chicken the size of a
half crown, sliced truffle, rounds of tongue, mush-
rooms, and a bottle of financiere garnish (quenelles,
cockscombs, &c.) in sufficient white chaufroix sauce ;
then with this mixture fill a plain timbale mould
previously lined with clear savoury (chicken) jelly,
covering it all with a good layer of jelly✪ Aspic d la Royale, and leave it
till quite set, when it is turned out and served gar-
nished with chopped aspic and a tomato salad
dressed with a rich mayonnaise dressing.
Page 81 · 2 recipe records on this page
Presented as published in 1901. 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
If we only realised it, servants are as fond of fancy work as their mistresses, and if you teach your cook to look on these little dishes as fancy work it will add enormously to the daintiness of your menu, whilst actually reducing the weekly sums inscribed in those dreadful red-covered “ weekly-books,” which are such a nightmare to most housewives. Only don’t begin encouraging this culinary embroidery on the score of economy, please ! Admire their beauty, and their niceness, and so get her into the way of such things, and you will gradually find her amour-propre is wakened to the amusement of contriving into what shapes she can twist remnants that otherwise she would have denounced you as a skin flint for wishing to utilise.
CHAPTER X.
CHAUFROIX AND OTHER COLD DISHES.
( Continued ) .
Aspic eh Belle Vtje. — For tliis decorate some small timbale moulds in this way : Slice down a. hard-boiled egg one-eighth of an inch thick, and with a plain round cutter, about the size of a threepenny piece, stamp out rounds of the yolk, and cut the white into lozenge-shaped pieces ; line the moulds with clear aspic jelly and just as this is setting place the yellow round in the centre, arranging the lozenge-shaped pieces round it like a daisy, or a sunflower, and set this decoration with a little more aspic ; now pour in a layer of aspic about a quarter of an inch thick, then place on it a similar layer of sliced foie gras, or ham and chicken cream, or any nice potted game, &c., rubbed up with a little thick cream, and fill in with these two layers till the moulds are full ; then put them aside till set when they may be turned out and served either on an aspic jelly border, or surrounded with shred lettuce tossed in a rich mayonnaise. The same dish, if fined with meat jelly as described in the previous chapter, garnished with a daisy of truffle and filled with alternate layers of chicken cream mixed with pate cle foie gras, and iavourv jelly, may be served on a
1G3
border of salad, tossed in a French salad dressing
O I
and packed in a border mould lined with savoury jelly, as ckaufroix de volatile en belle vue. En belle vue invariably implies a certain amount of decoration of the dish in question.
Aspic d la Royale. — Toss together till well mixed, tiny round pieces of cold cooked chicken the size of a half crown, sliced truffle, rounds of tongue, mushrooms, and a bottle of financiere garnish (quenelles, cockscombs, &c.) in sufficient white chaufroix sauce ; then with this mixture fill a plain timbale mould previously lined with clear savoury (chicken) jelly, covering it all with a good layer of jelly, and leave it till quite set, when it is turned out and served garnished with chopped aspic and a tomato salad dressed with a rich mayonnaise dressing.
Records on this page
Aspic eh Belle VtjeAspic d la Royale