Gold Blaw
Shave a head of cabbage in small strips, soak in cold water
to make it crisp, dry thoroughly, and serve with a dressing
made as foUows : Mix one Qgg well beaten, one tablespoon of
vinegar, two tablespoons of sour cream, butter the size of a
walnut, and half a tablespoon of mustard, one tablespoon of
sugar, and salt and pepper to taste. Stir thoroughly and pour
over the cabbage, mixing it in well.
CBBAH CUEESB-BALL SALAD.
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8ALAD8, 8AUCE8, AND A8PIC8 229
to leave a space of about one-third of an inch between the
chicken and the mould. With a spoon sprinkle a gill of the
liquid jelly over the ineat. Let it stand about half an hour to
harden. At the end of that time pour the remainder of the
jelly into the space between the chicken and the mould. Let
it stand several hours. At serving time turn on a fiat dish.
If a border mould, fili in centre with celery salad, — may-
onnaise and small pieces of celery. Be careful not to drop
anything on the aspic. Garnish the border with sprays of
white celery.
Aspic de Foie Ghras
A small round or ovai border mould is preferred, although
any shape will do. Have at band one of the smallest jars of
foie gras, half the rule of aspic jelly, one truffle, and the white
of one hard-boiled egg. Place the mould in a pan and surround
it with cracked ice and a little water. Pour the liquid jelly
into the mould to the depth of half an inch. Let this stand
until it hardens. Then decorate it with the white of an egg
and the truffle, which has been cut in thin slices and stamped
with a fancy vegetable cutter. Moisten them with a little
liquid jelly and let them stand about ten minutes so that the
jelly may harden and hold them in place. Next, gently pour
in another layer of jelly about one-quarter of an inch thick.
Let this harden. Scrape ali the fat from the foie gras. Dip
it for half a minute in hot water. Wipe it dry and cut in thin
slices, then in pieces about one inch square. Spread a layer of
these over the congealed jelly. Cover with the liquid jelly and
wait until it hardens before adding the second layer of foie
gras. Continue until the mould is almost fiUed. Finish with
a thin layer of liquid jelly. Set in cool place for three or four
hours. Serve on a fiat dish. If a border mould has been used,
fili in the centre with Tartare sauce gamished with stuffed
olives.
280 MB8. 8EELY"8 COOK BOOK
Aspio of Trout
Clean, wash, aud dry a good-sized f resh trout. Fili the cavìty
with veal f orcemeat for fish and truss the head. Place it in a
saucepan, cover it with broth, and boil it until it is done. Have
ready a long piece of fried bread as long as the fish, cover the
bread with paper, and when the trout is cold, drained, and
thoroughly dry, place it on the top with the butter beneath it.
Glaze with a half set aspic jelly, decorate the edge with jelly
croùtons. Garnish the base with halves of hard-boiied eggs
and small heads of lettuce cut in half, and serve with a mayon-
naise dressing.
Oalf B-foot Jelly ✪ Calf's Foot Jelly
Page 128 · 2 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
Cole Slaw Shave a head of cabbage in small strips, soak in cold water to make it crisp, dry thoroughly, and serve with a dressing made as follows : Mix one egg well beaten, one tablespoon of vinegar, two tablespoons of sour cream, butter the size of a walnut, and half a tablespoon of mustard, one tablespoon of sugar, and salt and pepper to taste. Stir thoroughly and pour over the cabbage, mixing it in well.
CREAM CHEESE-BALL SALAD.
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s
8ALAD8, 8AUCE8, AND A8PIC8 229
to leave a space of about one-third of an inch between the chicken and the mould. With a spoon sprinkle a gill of the liquid jelly over the meat. Let it stand about half an hour to harden. At the end of that time pour the remainder of the jelly into the space between the chicken and the mould. Let it stand several hours. At serving time turn on a fiat dish. If a border mould, fill in centre with celery salad, — mayonnaise and small pieces of celery. Be careful not to drop anything on the aspic. Garnish the border with sprays of white celery.
Aspic de Foie Gras
A small round or ovai border mould is preferred, although any shape will do. Have at band one of the smallest jars of foie gras, half the rule of aspic jelly, one truffle, and the white of one hard-boiled egg. Place the mould in a pan and surround it with cracked ice and a little water. Pour the liquid jelly into the mould to the depth of half an inch. Let this stand until it hardens. Then decorate it with the white of an egg and the truffle, which has been cut in thin slices and stamped with a fancy vegetable cutter. Moisten them with a little liquid jelly and let them stand about ten minutes so that the jelly may harden and hold them in place. Next, gently pour in another layer of jelly about one-quarter of an inch thick. Let this harden. Scrape ali the fat from the foie gras. Dip it for half a minute in hot water. Wipe it dry and cut in thin slices, then in pieces about one inch square. Spread a layer of these over the congealed jelly. Cover with the liquid jelly and wait until it hardens before adding the second layer of foie gras. Continue until the mould is almost fiUed. Finish with a thin layer of liquid jelly. Set in cool place for three or four hours. Serve on a fiat dish. If a border mould has been used, fill in the centre with Tartare sauce garnished with stuffed olives.
Aspio of Trout
Clean, wash, and dry a good-sized fresh trout. Fill the cavity with veal forcemeat for fish and truss the head. Place it in a saucepan, cover it with broth, and boil it until it is done. Have ready a long piece of fried bread as long as the fish, cover the bread with paper, and when the trout is cold, drained, and thoroughly dry, place it on the top with the butter beneath it. Glaze with a half set aspic jelly, decorate the edge with jelly croutons. Garnish the base with halves of hard-boiled eggs and small heads of lettuce cut in half, and serve with a mayonnaise dressing.
Oalf B-foot Jelly
Records on this page
Calf's Foot JellyAspic of Trout