How to Fry the Oyster Crabs. Wash the crabs, leave
them on a cloth, put them in a frying basket, dip in smoking
hot Mazola oil three times, a minute for each, sprinkle with salt
and pepper.
100 MRS. ERICSSON HAMMOND’S COOK BOOK
Gelatine of Egg a la Europeenne
Gelatine d’CEufs a V Europeenne
Five eggs, a half pound of mushrooms, two tablespoons of pate
de foie-gras, a half pair of sweetbreads, green pepper, pimentos,
truffles, carrots, onions, and four cups of tomato aspic✪ Gelatine of Egg a la Europeenne.
How to Make It. Cook the sweetbreads and mushrooms and
slice them ; cook the carrots and onions that have been cut in Julienne
style, also the green pepper cut the same way, and cook very green;
cut the Spanish pepper in long strips, also truffles in strips. Make
four cups of aspic from tomato juice; boil the eggs for twelve
minutes, peel, and leave in cold water until ready to use. Put a
fancy charlotte russe mould on ice and decorate according to the
design of the mould; glaze again and line the mould with slices of
eggs; cover the eggs with the aspic. Put one egg at the end of the
mould, then two in the middle and another egg at the end length¬
wise; put in between slices of sweetbreads and mushrooms; the
rest of the mushrooms cut Julienne style and mix with the
carrots, onions, and pepper; fill about a tenth of an inch with aspic
on the eggs; sprinkle it with vegetables, then put strips of
Spanish pepper and truffles lengthwise in the mould; put another
tenth of an inch of aspic on the top, also some more sweetbreads
and mushrooms, and in between sprinkle with vegetables; repeat
this until the mould is full. Leave on ice until ready to dish up;
dip in warm water and turn out on a platter. Garnish with strips
of green pepper and lettuce leaves and serve with an Aurorian
sauce and lettuce in the center. This dish is served as an egg dish
and can also be served as a salad.
Egg in Aspic with Spinach a la Beatrice
(Eufs en Aspic aux Epinards a la Beatrice
For Six Persons
Cook three eggs and make two cups of aspic from beef or chicken;
put fancy individual forms on ice and glaze with aspic. Slice the
eggs and put even slices, one in each mould; decorate alternately
with truffles and pimentos around each egg and then with dia¬
monds of truffles and cooked whites of eggs all around alternately.
Drip some aspic over the decoration; the rest of the eggs chop very
fine, white and yolks together, and put it in a saucepan on ice; add
to it four spoons of Cox’s gelatine, three spoons of mayonnaise
dressing, three spoons of whipped cream, cayenne pepper and salt✪ Egg in Aspic with Spinach a la Beatrice,
then put about a tablespoon of it in each timbale cup and fill the
rest of the cup with the spinach and aspic around; leave on ice
MRS. ERICSSON HAMMOND’S COOK BOOK 101
until ready to serve; dip in warm water; turn out on a platter; gar¬
nish with lettuce and chopped aspic. Serve as an egg entree for
lunch or supper with Aurorian sauce.
Spinach Filling. Take one cup of spinach that is cooked green
and put through a meat machine about three times; put this fine-
ground spinach in a saucepan with five spoons of dissolved Cox’s
gelatine, four spoons of mayonnaise dressing, cayenne pepper and
salt; stir until it commences to stiffen, then add four spoons of
whipped cream✪ Spinach Filling.
Mousse of Egg in Aspic a la Ericsson Hammond
Mousse d’CEufs en Aspic a la Ericsson Hammond ✪ Mousse of Egg in Aspic a la Ericsson Hammond
Page 75 · 4 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 Fry the Oyster Crabs. Wash the crabs, leave them on a cloth, put them in a frying basket, dip in smoking hot Mazola oil three times, a minute for each, sprinkle with salt and pepper.
Gelatine of Egg a la Europeenne
Gelatine d'Œufs à l'Européenne
Five eggs, a half pound of mushrooms, two tablespoons of pate de foie-gras, a half pair of sweetbreads, green pepper, pimentos, truffles, carrots, onions, and four cups of tomato aspic.
How to Make It. Cook the sweetbreads and mushrooms and slice them ; cook the carrots and onions that have been cut in Julienne style, also the green pepper cut the same way, and cook very green; cut the Spanish pepper in long strips, also truffles in strips. Make four cups of aspic from tomato juice; boil the eggs for twelve minutes, peel, and leave in cold water until ready to use. Put a fancy charlotte russe mould on ice and decorate according to the design of the mould; glaze again and line the mould with slices of eggs; cover the eggs with the aspic. Put one egg at the end of the mould, then two in the middle and another egg at the end lengthwise; put in between slices of sweetbreads and mushrooms; the rest of the mushrooms cut Julienne style and mix with the carrots, onions, and pepper; fill about a tenth of an inch with aspic on the eggs; sprinkle it with vegetables, then put strips of Spanish pepper and truffles lengthwise in the mould; put another tenth of an inch of aspic on the top, also some more sweetbreads and mushrooms, and in between sprinkle with vegetables; repeat this until the mould is full. Leave on ice until ready to dish up; dip in warm water and turn out on a platter. Garnish with strips of green pepper and lettuce leaves and serve with an Aurorian sauce and lettuce in the center. This dish is served as an egg dish and can also be served as a salad.
Egg in Aspic with Spinach a la Beatrice
(Œufs en Aspic aux Épinards à la Béatrice For Six Persons
Cook three eggs and make two cups of aspic from beef or chicken; put fancy individual forms on ice and glaze with aspic. Slice the eggs and put even slices, one in each mould; decorate alternately with truffles and pimentos around each egg and then with diamonds of truffles and cooked whites of eggs all around alternately. Drip some aspic over the decoration; the rest of the eggs chop very fine, white and yolks together, and put it in a saucepan on ice; add to it four spoons of Cox’s gelatine, three spoons of mayonnaise dressing, three spoons of whipped cream, cayenne pepper and salt, then put about a tablespoon of it in each timbale cup and fill the rest of the cup with the spinach and aspic around; leave on ice
until ready to serve; dip in warm water; turn out on a platter; garnish with lettuce and chopped aspicServe as an egg entree for lunch or supper with Aurorian sauce.
Spinach Filling. Take one cup of spinach that is cooked green and put through a meat machine about three times; put this fineground spinach in a saucepan with five spoons of dissolved Cox’s gelatine, four spoons of mayonnaise dressing, cayenne pepper and salt; stir until it commences to stiffen, then add four spoons of whipped cream.
Mousse of Egg in Aspic a la Ericsson Hammond
Mousse d'Œufs en Aspic à la Ericsson Hammond
Records on this page
Gelatine of Egg a la EuropeenneEgg in Aspic with Spinach a la BeatriceSpinach FillingMousse of Egg in Aspic a la Ericsson Hammond