Take a plain round mould and chemise it with
pale aspic jelly, then cut some truffles into thin half-
inch squares ; also make some cream aspic and cut into
squares exactly the same size as the truffle squares.
Arrange these squares with a little aspic jelly alter-
nately round the mould, as in Plate. Decorate the top
according to the illustration. Take a terrine of pate-
6o COOKERY A LA MODE
de-foie-gras, scraping off all the fat, and mask it all
over with a Ravigote sauce thickened with aspic jelly.
Put the foie-gras into the mould, fill up with pale
savoury aspic jelly, place on ice for two or three hours✪ Chartreuse a l'Echec,
then turn out and garnish with clumps of whipped
aspic.
When truffles are found to be too expensive, the
black square can be made of aspic cream coloured
with Indian soy. (See Plate IX.)
Chartreuse de Homard a la Randolph
Line a chartreuse mould with aspic jelly very
thinly. Make equal parts of tomato aspic and white
aspic mixed with cream ; cut them into squares an
inch square or stamp out in rounds the size of a
florin ; place them alternately at the bottom of the
mould with a little aspic, and, when set, place more of
the squares or rounds alternately round the mould,
fixing with a little more aspic, then put on ice to set.
When thoroughly firm, fill up the interior of the mould
with lobster cut up small and mixed with Devonshire
cream, a little cayenne, and a few drops of anchovy
sauce, also a little liquefied aspic. The mould should
be thoroughly iced and then turned out ; sprinkle
lobster coral over the top. Make some green butter,
draw it through a dairy cloth to give it a curled
appearance, and place it in little groups at equal dis-
tances round the edge of the top with a crouton of
aspic in between each, and in the centre place a little
piece of beetroot with three prawns placed on it✪ Chartreuse de Homard a la Randolph ; but
the prawns must be so arranged that the beetroot is
ENTREES 6 I
not visible, a few chervil sprays should be put into the
interstices.
Chaudfroid a la Homburg
Take a dozen sandwich moulds, line them thinly
with pale aspic, stamp out some truffles with spade
and club cutters, also stamp out some red aspic in
the shape of diamonds and hearts ; arrange three with
diamonds, three with hearts, three with clubs, and
three with spades, some with five pips, some two, &c.,
according to fancy. Make some white aspic cream
and mask the moulds with it. Then have ready
some veal cream and fill the moulds with it ; place on
ice and turn out. Make some ham cream, colour it
with cochineal✪ Chaudfroid a la Homburg, and put it in a fancy border mould ;
put on ice, then turn out. Place in the centre of the
ham border a Russian salad and stand the cards all
round, fill in all the interstices with aspic jelly ; cover
the top of the salad with some curled anchovies here
and there, sprinkled with chopped aspic. The salad
should be well covered with green mayonnaise. (See
Plate VI.)
Croquettes a la Rhodes
Get a bottle of prepared cockscombs, warm them
up in Bechamel sauce. When cold, cut them into
very neat small pieces and mix in some minced
truffles ; add some more sauce in which some cream
has been mixed, and a tea-spoonful of Madeira.
Have ready some puff paste✪ Croquettes a la Rhodes, stamp it out in pieces
62 COOKERY A LA MODE
Page 25 · 4 recipe records on this page
Presented as published in 1902. 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
Take a plain round mould and chemise it with pale aspic jelly, then cut some truffles into thin halfinch squares ; also make some cream aspic and cut into squares exactly the same size as the truffle squares. Arrange these squares with a little aspic jelly alternately round the mould, as in Plate. Decorate the top according to the illustration. Take a terrine of pate-
de-foie-gras, scraping off all the fat, and mask it all over with a Ravigote sauce thickened with aspic jelly. Put the foie-gras into the mould, fill up with pale savoury aspic jelly, place on ice for two or three hours, then turn out and garnish with clumps of whipped aspic.
When truffles are found to be too expensive, the black square can be made of aspic cream coloured with Indian soy. (See Plate IX.)
Chartreuse de Homard a la Randolph
Line a chartreuse mould with aspic jelly very thinly. Make equal parts of tomato aspic and white aspic mixed with cream ; cut them into squares an inch square or stamp out in rounds the size of a florin ; place them alternately at the bottom of the mould with a little aspic, and, when set, place more of the squares or rounds alternately round the mould, fixing with a little more aspic, then put on ice to set. When thoroughly firm, fill up the interior of the mould with lobster cut up small and mixed with Devonshire cream, a little cayenne, and a few drops of anchovy sauce, also a little liquefied aspic. The mould should be thoroughly iced and then turned out ; sprinkle lobster coral over the top. Make some green butter, draw it through a dairy cloth to give it a curled appearance, and place it in little groups at equal distances round the edge of the top with a crouton of aspic in between each, and in the centre place a little piece of beetroot with three prawns placed on it ; but the prawns must be so arranged that the beetroot is
ENTREES 6 I
not visible, a few chervil sprays should be put into the interstices.
Chaudfroid a la Homburg
Take a dozen sandwich moulds, line them thinly with pale aspic, stamp out some truffles with spade and club cutters, also stamp out some red aspic in the shape of diamonds and hearts ; arrange three with diamonds, three with hearts, three with clubs, and three with spades, some with five pips, some two, &c., according to fancy. Make some white aspic cream and mask the moulds with it. Then have ready some veal cream and fill the moulds with it ; place on ice and turn out. Make some ham cream, colour it with cochineal, and put it in a fancy border mould ; put on ice, then turn out. Place in the centre of the ham border a Russian salad and stand the cards all round, fill in all the interstices with aspic jelly ; cover the top of the salad with some curled anchovies here and there, sprinkled with chopped aspic. The salad should be well covered with green mayonnaise. (See Plate VI.)
Croquettes a la Rhodes
Get a bottle of prepared cockscombs, warm them up in Bechamel sauce. When cold, cut them into very neat small pieces and mix in some minced truffles ; add some more sauce in which some cream has been mixed, and a tea-spoonful of Madeira.
Have ready some puff paste, stamp it out in pieces
Records on this page
Chartreuse a l'EchecChartreuse de Homard a la RandolphChaudfroid a la HomburgCroquettes a la Rhodes