Asperges, Moule a Creme d'

Ingredients

• about a pound of the flesh of a chicken
• four ounces of butter
• two whole eggs
• a gill of cold white sauce
• half a pint of double cream
• a handful of asparagus

Method

1. 1

   Take about a pound of the flesh of a chicken, pass it through a mincing machine and pound in a mortar with four ounces of butter, two whole eggs and a gill of cold white sauce.

2. 2

   Season to taste, and pass through a wire sieve.

3. 3

   Then work the force-meat in a basin with a wooden spoon, adding gradually half a pint of double cream; pound, also, a handful of asparagus (spruce), previously cooked with a few leaves of spinach; pass the puree through a hair sieve and mix it with half of the force-meat.

4. 4

   Having buttered the asparagus mould, place in each cavity at the bottom a head of cooked asparagus, then half fill the mould with some of the green force-meat, and finish the filling up with the white force-meat.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 111. The excerpt below is the record exactly as published.

Asperges, Moule a Creme d'.— Take about a pound of the flesh of a chicken, pass it through a mincing machine and pound in a mortar with four ounces of butter, two whole eggs and a gill of cold white sauce. Season to taste, and pass through a wire sieve. Then work the force-meat in a basin with a wooden spoon, adding gradually half a pint of double cream ; pound, also, a handful of asparagus

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