Anchovy in Aspic (Anchois en Aspic) a la Gimo

Ingredients

• Take small fluted moulds
• glaze with aspic
• decorate with Spanish pepper all around
• one cup whipped cream
• two hard-boiled eggs chopped fine
• one teaspoon anchovy paste
• three tablespoons dissolved Cox’s gelatine

Method

1. 1

   Stir anchovy paste with part of the cream until dissolved; add gelatine, eggs, and, last, the rest of the cream, pepper, salt; fill the moulds; leave on the ice until ready to serve; dip in lukewarm water; turn out on bread that has been spread with butter and anchovy paste.

2. 2

   Garnish with lemon and parsley.

3. 3

   Serve as appetizer.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 16. The excerpt below is the record exactly as published.

nchovy in Aspic ( Anchois en Aspic ) a la Gimo Take small fluted moulds; glaze with aspic; decorate with Span¬ ish pepper all around and cream in the shape of a fish with little dots all around; glaze again, split and bone an anchovy; put in the form; take one cup whipped cream, two hard-boiled eggs chopped fine, one teaspoon anchovy paste, three tablespoons dissolved Cox’s gelatine

Cook this with the app: pantry check, scaling, and the assistant.