Make about eighteen or twenty of these rounds.
Have ready the same number of forcemeat scallops
the size of a florin made with one ounce of veal suet,
the chopped liver of the hare, a table-spoonful of
parsley, thyme, marjoram, pepper and salt to taste, a
dust of cayenne. Mix all together with the yolk of
a large egg and a gill of liquid aspic. Put on ice to
set and put one on each hare scallop. The bones of
the hare and any trimmings should have been placed
on the fire in some stock with a small carrot, onion,
celery, and a bouquet garni, just brought to the boil,
and simmered for a couple of hours, then skimmed
and strained, then mixed with a good brown sauce
into which four ounces of aspic should be melted.
Mask the hare scallops with this sauce. Dish them
up on an ornamented border of aspic cream flavoured
with red currant jelly alternately with the forcemeat
scallops, which should be lightly masked with pale
aspic.
The centre garnish should be a macedoine of
vegetables strained from the water and warmed up in
stock, then drained, and, when cold, tossed them in two
table-spoonfuls of half-liquid aspic jelly.
Place aspic croutons and chopped aspic between
them round the dish.
Creme de Lapin *ioo up*
Procure some little * loo-up ' moulds from Jones
Brothers, mask them with aspic. Blanch and boil
PLATE XfV
1. Pork Cutlets a la Berlin. 3. Creme de Lapin "■ 100 up."
2. Creme de Veau •' Porte Veine." 4. Mousse de Volaille St. Andrew.
5. Lobster a la United Service.
f>OULTRY AND GAME 97
some spinach, put a little soJa in the water to keep
it a pretty green, pass it through a sieve and mix
with a forcemeat of the white flesh of a rabbit that has
been roasted and passed through a sieve. Mix with
cream and aspic, season with salt and pepper. Wet
the moulds, make the cues with truffles, the ball on each
side with white aspic cream, and the centre one of
tomato aspic. Half fill the mould with the green
forcemeat ; add some tomato aspic. Arrange on a
white aspic border, and fill in the centre with a
macedoine of vegetables tossed in aspic. (See Plate
XIV.)
Lark Pie
Take eight or ten larks, stuff them with foie-gras.
Line the pie-dish with some fillet of beef cut as for
tornedos. Add hard-boiled yolks of eggs and good
gravy ; cover with puff paste✪ Lark Pie. Bake the pie for an
hour and a quarter.
Medallions of Chicken k la Audrey
Pound together some boiled chicken and some
sweetbreads. Mix in a table-spoonful of ham and a
table-spoonful of sherry, salt and pepper to taste,
pass through a sieve ; add half a pint of aspic, the
same of veloute sauce, and two table-spoonfuls of
cream. Take some medallion moulds, line them
with aspic, and decorate them different little designs
of truffles. Then line the moulds with white aspic,
and, when set, put in the chicken mixture. Fill in a
little more aspic and put on ice. (See Plate TX.)
H
98 COOKERY A LA MODE
Arrange these en couromie on a pink border
made of ham forcemeat, cream, and aspic coloured
with cochineal, mixed with cream in the centre. Fill
in with chopped aspic and place a hatelet mould on
the top with the chicken mixture inside ornamented
with truffles. Pierce it with a skewer through two
tomatoes and a truffle.
Mousse de Volaille a la St. Andrew
Page 39 · 1 recipe record 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
Make about eighteen or twenty of these rounds. Have ready the same number of forcemeat scallops the size of a florin made with one ounce of veal suet, the chopped liver of the hare, a table-spoonful of parsley, thyme, marjoram, pepper and salt to taste, a dust of cayenne. Mix all together with the yolk of a large egg and a gill of liquid aspic. Put on ice to set and put one on each hare scallop. The bones of the hare and any trimmings should have been placed on the fire in some stock with a small carrot, onion, celery, and a bouquet garni, just brought to the boil, and simmered for a couple of hours, then skimmed and strained, then mixed with a good brown sauce into which four ounces of aspic should be melted. Mask the hare scallops with this sauce. Dish them up on an ornamented border of aspic cream flavoured with red currant jelly alternately with the forcemeat scallops, which should be lightly masked with pale aspic.
The centre garnish should be a macedoine of vegetables strained from the water and warmed up in stock, then drained, and, when cold, tossed them in two table-spoonfuls of half-liquid aspic jelly.
Place aspic croutons and chopped aspic between them round the dish.
Creme de Lapin *ioo up*
Procure some little * loo-up ' moulds from Jones Brothers, mask them with aspic. Blanch and boil
PLATE XfV
1. Pork Cutlets a la Berlin. 3. Creme de Lapin "■ 100 up."
2. Creme de Veau •' Porte Veine." 4. Mousse de Volaille St. Andrew.
5. Lobster a la United Service.
some spinach, put a little soJa in the water to keep it a pretty green, pass it through a sieve and mix with a forcemeat of the white flesh of a rabbit that has been roasted and passed through a sieve. Mix with cream and aspic, season with salt and pepper. Wet the moulds, make the cues with truffles, the ball on each side with white aspic cream, and the centre one of tomato aspic. Half fill the mould with the green forcemeat ; add some tomato aspic. Arrange on a white aspic border, and fill in the centre with a macedoine of vegetables tossed in aspic. (See Plate XIV.)
Lark Pie
Take eight or ten larks, stuff them with foie-gras. Line the pie-dish with some fillet of beef cut as for tornedos. Add hard-boiled yolks of eggs and good gravy ; cover with puff paste. Bake the pie for an hour and a quarter.
Medallions of Chicken k la Audrey
Pound together some boiled chicken and some sweetbreads. Mix in a table-spoonful of ham and a table-spoonful of sherry, salt and pepper to taste, pass through a sieve ; add half a pint of aspic, the same of veloute sauce, and two table-spoonfuls of cream. Take some medallion moulds, line them with aspic, and decorate them different little designs of truffles. Then line the moulds with white aspic, and, when set, put in the chicken mixture. Fill in a little more aspic and put on ice. (See Plate TX.)
H
Arrange these en couronne on a pink border made of ham forcemeat, cream, and aspic coloured with cochineal, mixed with cream in the centre. Fill in with chopped aspic and place a hatelet mould on the top with the chicken mixture inside ornamented with truffles. Pierce it with a skewer through two tomatoes and a truffle.
Mousse de Volaille a la St. Andrew
Records on this page
Lark Pie