How to Make It. Cut from a smoked tongue that is well
cooked and soft twelve slices and trim them all even length and
width, about two inches in width, and roll. Put them on a broiler
in a cold place and glaze with the aspic. Put on each a large star
made from the cooked whites of eggs. Make the aspic of the spin¬
ach. Put a ring form with a flat bottom on chopped ice and glaze.
Decorate around with the cooked whites of eggs and Spanish
pepper in strips. Glaze again and fill; put the spinach in a sauce¬
pan on ice and add the gelatine, pepper and salt, and stir until it
gets cold, then add four spoons of mayonnaise dressing and four
spoons of whipped cream. Fill the decorated mould and leave
on ice until ready to serve, dip in warm water, turn out on a
platter and garnish all around with chopped aspic and on top of
it arrange the small rolls of tongue. Fill the center with Aurorian
sauce and garnish with parsley. This is a beautiful cold dish
and can also be served as a complete salad by garnishing with
lettuce leaves all around and with quarters of tomatoes on them.
Chicken Macedoine Salad a la Ericsson Hammond
Poulet, Salade Macedoine a V Ericcson Hammond
Pick, singe, draw, and wash the chicken well; tie it up and put
it in a saucepan with boiling hot water sufficient to cover it, also
with onions, carrots, pepper, and salt. Cook until well done and
leave in the broth until cold, then cut out the breast and slice it and
form it in small fillets, shape of a half egg cut lengthwise; put them
Copyright, 1924, by Mrs. Ericsson Hammond
o Upper ) LETTUCE OMELET SALAD A LA AURORIAN
t Lower ) CHICORY MUSHROOM SALAD A LA AURORIAN
MRS. ERICSSON HAMMOND’S COOK BOOK 85
on a broiler over a platter and coat them with the chicken chaud-
froid sauce. Decorate them with truffles to taste, branches, leaves,
or daisies. After decorating them, glaze them with the aspic;
cut smoked well-cooked ham in slices and coat it with pate de
foie-gras; put the chicken supreme on the top; trim it evenly all
around, showing the pate de foie-gras and the ham. Glaze a large
pie plate and put the supremes on the plate, leaving about an inch
of space in between each; fill the plate with the aspic that begins to
get cold about a half inch in height. Leave on ice until set and
when ready to serve cut it out from the aspic, leaving about a tenth
of an inch all around. Arrange them on a foundation of Macedoine
vegetables in aspic and in the center serve with Aurorian sauce.
Garnish with lettuce leaves and chopped aspic.
Aspic. Three cups chicken broth, one cup of tomato juice, one
large package of Cox’s gelatine; mix well, season with pepper and
salt and clear with a white of an egg✪ Aspic.
Salad with Pate in Aspic a la Sigward
Salade a la Pa te en Aspic a la Sigward
For Six Persons
One half pound of calf’s liver, five chicken livers, two onions,
three spoons of sherry if at hand, one cup of baking fat, four
spoons of gelatine, one cup of whipped cream, a head of lettuce,
pepper and salt✪ Salad with Pate in Aspic a la Sigward.
Page 65 · 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
How to Make It. Cut from a smoked tongue that is well cooked and soft twelve slices and trim them all even length and width, about two inches in width, and roll. Put them on a broiler in a cold place and glaze with the aspic. Put on each a large star made from the cooked whites of eggs. Make the aspic of the spinach. Put a ring form with a flat bottom on chopped ice and glaze. Decorate around with the cooked whites of eggs and Spanish pepper in strips. Glaze again and fill; put the spinach in a saucepan on ice and add the gelatine, pepper and salt, and stir until it gets cold, then add four spoons of mayonnaise dressing and four spoons of whipped cream. Fill the decorated mould and leave on ice until ready to serve, dip in warm water, turn out on a platter and garnish all around with chopped aspic and on top of it arrange the small rolls of tongue. Fill the center with Aurorian sauce and garnish with parsley. This is a beautiful cold dish and can also be served as a complete salad by garnishing with lettuce leaves all around and with quarters of tomatoes on them.
Chicken Macedoine Salad a la Ericsson Hammond
Poulet, Salade Macedoine a V Ericcson Hammond
Pick, singe, draw, and wash the chicken well; tie it up and put it in a saucepan with boiling hot water sufficient to cover it, also with onions, carrots, pepper, and salt. Cook until well done and leave in the broth until cold, then cut out the breast and slice it and form it in small fillets, shape of a half egg cut lengthwise; put them
Copyright, 1924, by Mrs. Ericsson Hammond
o Upper ) LETTUCE OMELET SALAD A LA AURORIAN t Lower ) CHICORY MUSHROOM SALAD A LA AURORIAN
on a broiler over a platter and coat them with the chicken chaudfroid sauce. Decorate them with truffles to taste, branches, leaves, or daisies. After decorating them, glaze them with the aspic; cut smoked well-cooked ham in slices and coat it with pate de foie-gras; put the chicken supreme on the top; trim it evenly all around, showing the pate de foie-gras and the ham. Glaze a large pie plate and put the supremes on the plate, leaving about an inch of space in between each; fill the plate with the aspic that begins to get cold about a half inch in height. Leave on ice until set and when ready to serve cut it out from the aspic, leaving about a tenth of an inch all around. Arrange them on a foundation of Macedoine vegetables in aspic and in the center serve with Aurorian sauce. Garnish with lettuce leaves and chopped aspic.
Aspic. Three cups chicken broth, one cup of tomato juice, one large package of Cox’s gelatine; mix well, season with pepper and salt and clear with a white of an egg.
Salad with Pate in Aspic a la Sigward
Salade a la Pa te en Aspic a la Sigward For Six Persons
One half pound of calf’s liver, five chicken livers, two onions, three spoons of sherry if at hand, one cup of baking fat, four spoons of gelatine, one cup of whipped cream, a head of lettuce, pepper and salt.
Records on this page
AspicChicken Macedoine Salad a la Ericsson HammondSalad with Pate in Aspic a la Sigward