Aspic aux Tomates a V Americaine

Ingredients

• a richly coloured tomato aspic
• a mixture of shred chicken, ham, tongue, sweetbread
• a finishing layer of tomato aspic
• one-third the quantity of walnuts
• moistening the whole with white mayonnaise

Method

1. 1

   Line a border mould with tomato aspic, fill it with a mixture of shred chicken, ham, tongue, and sweetbread, and cover with a layer of tomato aspic.

2. 2

   Set aside until firm, then fill the centre with a mixture of celery and blanched walnuts, moistening with mayonnaise.

3. 3

   Garnish with quartered cabbage lettuce and plover’s eggs or hard-boiled eggs.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 82. The excerpt below is the record exactly as published.

Aspic aux Tomates a V Americaine. — Prepare a richly coloured tomato aspic, and with it line a border mould pretty thickly ; then fill the latter with a mixture of shred chicken, ham, tongue, sweetbread, &c., as you please, covering it with a finishing layer of tomato aspic, and put it aside till set ; when it is turned out and the centre filled up with a mixture of celery (cut up into strips and thrown into water to crisp) and blanched walnuts, using one-third the quantity of walnuts that you have of celery, and moistening the whole with white mayonnaise

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