of washed anchovy crossways over each shell, with
three capers in each of the quarters thus made, fix
an olive stuffed with anchovy butter on the top of
each and serve.
Bis cle Veau en CJiaufroix. — Prepare a nice sweet-
bread in the usual way, and, when cold and pressed,
slice it down neatly, or cut it in rounds with a cutter
a quarter of an inch thick, mash it with white chau-
froix, lay a round slice of truffle on each and glaze it
over with either savoury or aspic jelly as you please,
set these slices on a border of aspic, filling up the
centre with a mayonnaise salad.
* Bis de Veau d la Chinoise. — Slice down the
remains of a lai’ded sweetbread and place a slice in
an aspic lined cutlet or sandwich mould, lay a round
of hard boiled egg, and some beetroot cut into
julienne strips on each ; set tbis all with a little
more aspic, and, when set, dish on a bed of chopped
aspic with a garnish of cold rice.
Bis de Veau au Beurre Montpellier. — Round slices
of cold cooked sweetbread, set in aspic jelly, then
arranged in a circle with a tiny pat of Montpellier
butter on each, and a mayonnaise of asparagus
points or young green peas, as you please.
Salmi de Perdreaiix en Chavfroix. — For this cook
the partridges on purpose, and cut the birds up
neatly in fillets and little joints, masking each
of these carefully with salmi sauce reduced and
stiffened with leaf gelatine, and, when set, dish
them en couronne on a bed of chopped aspic with
sliced truffles tossed in mayonnaise. If liked, some
nice cold potatoes sliced may be mixed with the
CHATJFROIX, &c.
1S5
truffles, when the dish becomes chaufroix de per-
dreaux a la Demidoff.
Tomates a V Algerienne. — For these, properly
speaking, you require tomato moulds, but, really,
any pretty little shapes will do. Line whichever
mould you choose with well-coloured tomato aspic,
and fill with the following mince : Pound and rub
through a wire sieve the breast of a cold cooked fowl
(or an equivalent amount picked from the rest of the
carcase) ; mix into this two tablespoonfuls each of
veloute sauce and liquid aspic, stirring in lightly and
quickly half a pint of stiffly whipped cream✪ Tomates à l'Algérienne. When
the tomato moulds are full press them closely
together, and set them on ice for at least twenty
minutes ; they are then turned out and served on a
border of aspic jelly with a good lettuce mayonnaise
in the centre.
Another dish of tongue and chicken may be made
in much the same way ; slice down a nice red tongue,
and cut these slices into cutlet shapes ; have ready a
puree of fowl prepared as for the tomato, only
substituting four tablespoonfuls of mayonnaise aspic
for the veloute and plain aspic jelly; add to this
farce the remains of the cut up tongue, and, if at
hand, either some sliced truffle or dice of pate de foie
gras, setting this in little cutlet moulds ; mask both
the tongue and the chicken cutlets with very clear
aspic jelly, and dish them alternately round a pile of
any nice mayonnaise. This is called in France
Tranches de langue a Vecarlate. Any intelligent cook
will find it easy to use up almost any scraps of meat,
poultry, or game on the lines of the above recipes.
18 6
ENTRIES.
Page 90 · 1 recipe record 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
of washed anchovy crossways over each shell, with three capers in each of the quarters thus made, fix an olive stuffed with anchovy butter on the top of each and serve.
Ris de Veau en Chaufroix. — Prepare a nice sweetbread in the usual way, and, when cold and pressed, slice it down neatly, or cut it in rounds with a cutter a quarter of an inch thick, mash it with white chaufroix, lay a round slice of truffle on each and glaze it over with either savoury or aspic jelly as you please, set these slices on a border of aspic, filling up the centre with a mayonnaise salad.
Ris de Veau à la Chinoise. — Slice down the remains of a larded sweetbread and place a slice in an aspic lined cutlet or sandwich mould, lay a round of hard boiled egg, and some beetroot cut into julienne strips on each ; set this all with a little more aspic, and, when set, dish on a bed of chopped aspic with a garnish of cold rice.
Ris de Veau au Beurre Montpellier. — Round slices of cold cooked sweetbread, set in aspic jelly, then arranged in a circle with a tiny pat of Montpellier butter on each, and a mayonnaise of asparagus points or young green peas, as you please.
Salmi de Perdreaux en Chaufroix. — For this cook the partridges on purpose, and cut the birds up neatly in fillets and little joints, masking each of these carefully with salmi sauce reduced and stiffened with leaf gelatine, and, when set, dish them en couronne on a bed of chopped aspic with sliced truffles tossed in mayonnaise. If liked, some nice cold potatoes sliced may be mixed with the
1S5
truffles, when the dish becomes chaufroix de perdreaux a la Demidoff.
Tomates à l'Algérienne. — For these, properly speaking, you require tomato moulds, but, really, any pretty little shapes will do. Line whichever mould you choose with well-coloured tomato aspic, and fill with the following mince : Pound and rub through a wire sieve the breast of a cold cooked fowl (or an equivalent amount picked from the rest of the carcase) ; mix into this two tablespoonfuls each of veloute sauce and liquid aspic, stirring in lightly and quickly half a pint of stiffly whipped cream. When the tomato moulds are full press them closely together, and set them on ice for at least twenty minutes ; they are then turned out and served on a border of aspic jelly with a good lettuce mayonnaise in the centre.
Another dish of tongue and chicken may be made in much the same way ; slice down a nice red tongue, and cut these slices into cutlet shapes ; have ready a puree of fowl prepared as for the tomato, only substituting four tablespoonfuls of mayonnaise aspic for the veloute and plain aspic jelly; add to this farce the remains of the cut up tongue, and, if at hand, either some sliced truffle or dice of pate de foie gras, setting this in little cutlet moulds ; mask both the tongue and the chicken cutlets with very clear aspic jelly, and dish them alternately round a pile of any nice mayonnaise. This is called in France Tranches de langue à l'Écarlate. Any intelligent cook will find it easy to use up almost any scraps of meat, poultry, or game on the lines of the above recipes.
18 6
Records on this page
Tomates à l'Algérienne