Leave on ice until ready to
serve; dip in warm water and turn out on a platter on top of thick
slices of tomatoes and put chopped aspic in the center and around.
Garnish with parsley and serve with Aurorian sauce as a cold dish
for lunch or dinner. This can also be served as a complete salad
by garnishing with lettuce.
Filling. Put the cut sweetbreads in a saucepan on ice; add to
them a half cup of sweetbread juice that the sweetbreads have
cooked in, five spoons of dissolved Cox’s gelatine, pepper, salt, and
flavor with a tablespoonful of sherry if such is at hand; stir until it
commences to thicken, then add a cup of whipped cream.
Cutlet of Sweetbread a la Theodoria
Cdtelettes de Ris-de-veau a la Theodora
For Six Persons
Secure two pairs of large sweetbreads; put them in hot water
with some pepper, salt, an onion, a carrot, and some bayleaf;
cook them for about thirty minutes. Leave in the juice until
cold, then take out and chop it but not too fine; put it in a sauce¬
pan with three spoons of milk, four spoons of dissolved Cox’s gela¬
tine, cayenne pepper, salt, and one spoon of sherry if such is at hand;
stir, and when it commences to thicken add gently four spoons of
whipped cream. Put tablespoonfuls of it on a platter forming it
in the shape of a small cutlet; spread it smooth on the top and
glaze with some chicken aspic. Decorate all around them with
some mayonnaise [to one cup of mayonnaise dressing add two
84 MRS. ERICSSON HAMMOND’S COOK BOOK
tablespoonfuls of dissolved Cox’s gelatine]; put it in a paper
bag that holds a fancy tube and make a streamer of it around the
cutlet, with a rose in the center and on this rose put a small piece of
truffle; drip some aspic on the decoration. Arrange them on top
of the foundation, one resting partly on top of the other according
to the number of cutlets; put a paper frill in each, and all around
each decorate with strips cut from green pepper that has been left in
ice-water to become crisp. In the center arrange the leaves from
a small head of lettuce sprinkled with truffles; make a rose of the
mayonnaise on the lettuce with a truffle center. Serve with .an
Aurorian sauce at the side. This also can be served as a cold dish
or a salad.
Rolled Tongue on Aspic of Spinach a la Tore
Roulade de Langue en Aspic d’ Epinards a la Tore
For Six Persons
Twelve slices of smoked tongue, two cups of cooked ground
spinach, two cups of mayonnaise dressing, one cup of Hollandaise
sauce, three spoons of whipped cream, some aspic, pepper and salt. ✪ Aspic
Page 64 · 3 recipe records on this page
Presented as published in 1924. 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
Leave on ice until ready to serve; dip in warm water and turn out on a platter on top of thick slices of tomatoes and put chopped aspic in the center and around. Garnish with parsley and serve with Aurorian sauce as a cold dish for lunch or dinner. This can also be served as a complete salad by garnishing with lettuce.
Filling. Put the cut sweetbreads in a saucepan on ice; add to them a half cup of sweetbread juice that the sweetbreads have cooked in, five spoons of dissolved Cox’s gelatine, pepper, salt, and flavor with a tablespoonful of sherry if such is at hand; stir until it commences to thicken, then add a cup of whipped cream.
Cutlet of Sweetbread a la Theodoria
Côtelettes de Ris-de-veau a la Theodora For Six Persons
Secure two pairs of large sweetbreads; put them in hot water with some pepper, salt, an onion, a carrot, and some bayleaf; cook them for about thirty minutes. Leave in the juice until cold, then take out and chop it but not too fine; put it in a sauce¬ pan with three spoons of milk, four spoons of dissolved Cox’s gela¬ tine, cayenne pepper, salt, and one spoon of sherry if such is at hand; stir, and when it commences to thicken add gently four spoons of whipped cream. Put tablespoonfuls of it on a platter forming it in the shape of a small cutlet; spread it smooth on the top and glaze with some chicken aspic. Decorate all around them with some mayonnaise [to one cup of mayonnaise dressing add two
tablespoonfuls of dissolved Cox’s gelatine]; put it in a paper bag that holds a fancy tube and make a streamer of it around the cutlet, with a rose in the center and on this rose put a small piece of truffle; drip some aspic on the decoration. Arrange them on top of the foundation, one resting partly on top of the other according to the number of cutlets; put a paper frill in each, and all around each decorate with strips cut from green pepper that has been left in ice-water to become crisp. In the center arrange the leaves from a small head of lettuce sprinkled with truffles; make a rose of the mayonnaise on the lettuce with a truffle center. Serve with .an Aurorian sauce at the side. This also can be served as a cold dish or a salad.
Rolled Tongue on Aspic of Spinach a la Tore
Roulade de Langue en Aspic d’ Epinards a la Tore For Six Persons
Twelve slices of smoked tongue, two cups of cooked ground spinach, two cups of mayonnaise dressing, one cup of Hollandaise sauce, three spoons of whipped cream, some aspic, pepper and salt.
Records on this page
AspicCutlet of Sweetbread a la TheodoriaRolled Tongue on Aspic of Spinach a la Tore