Aspic

Ingredients

• three cups chicken broth
• one cup of tomato juice
• one large package of Cox’s gelatine
• pepper
• salt
• a white of an egg

Method

1. 1

   Mix chicken broth, tomato juice, and gelatine.

2. 2

   Season with pepper and salt, then clear with egg white.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 63. The excerpt below is the record exactly as published.

aspic; decorate at the bottom of each mould a daisy from cooked white of eggs with a yellow center; drip some aspic on the decoration. Put a teaspoon¬ ful of finely chopped truffles in each; drip two teaspoonfuls of aspic in each on top of the truffles; when the aspic is settled decorate all around on the mould on top of the truffles a narrow band of Spanish pepper and fill with the sweetbreads. Leave on ice until ready to serve; dip in warm water and turn out on a platter on top of thick slices of tomatoes and put chopped aspic in the center and around. Garnish with parsley and serve with Aurorian sauce as a cold dish for lunch or dinner. This can also be served as a complete salad by garnishing with lettuce. Filling. Put the cut sweetbreads in a saucepan on ice; add to them a half cup of sweetbread juice that the sweetbreads have cooked in, five spoons of dissolved Cox’s gelatine, pepper, salt, and flavor with a tablespoonful of sherry if such is at hand; stir until it commences to thicken, then add a cup of whipped cream. Cutlet of Sweetbread a la Theodoria Cdtelettes de Ris-de-veau a la Theodora For Six Persons Secure two pairs of large sweetbreads; put them in hot water with some pepper, salt, an onion, a carrot, and some bayleaf; cook them for about thirty minutes. Leave in the juice until cold, then take out and chop it but not too fine; put it in a sauce¬ pan with three spoons of milk, four spoons of dissolved Cox’s gela¬ tine, cayenne pepper, salt, and one spoon of sherry if such is at hand; stir, and when it commences to thicken add gently four spoons of whipped cream. Put tablespoonfuls of it on a platter forming it in the shape of a small cutlet; spread it smooth on the top and glaze with some chicken aspic. Decorate all around them with some mayonnaise [to one cup of mayonnaise dressing add two 84 MRS. ERICSSON HAMMOND’S COOK BOOK tablespoonfuls of dissolved Cox’s gelatine]; put it in a paper bag that holds a fancy tube and make a streamer of it around the cutlet, with a rose in the center and on this rose put a small piece of truffle; drip some aspic on the decoration. Arrange them on top of the foundation, one resting partly on top of the other according to the number of cutlets; put a paper frill in each, and all around each decorate with strips cut from green pepper that has been left in ice-water to become crisp. In the center arrange the leaves from a small head of lettuce sprinkled with truffles; make a rose of the mayonnaise on the lettuce with a truffle center. Serve with .an Aurorian sauce at the side. This also can be served as a cold dish or a salad. Rolled Tongue on Aspic of Spinach a la Tore Roulade de Langue en Aspic d’ Epinards a la Tore For Six Persons Twelve slices of smoked tongue, two cups of cooked ground spinach, two cups of mayonnaise dressing, one cup of Hollandaise sauce, three spoons of whipped cream, some aspic, pepper and salt. 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

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