Aspic d la Menagere
From The "Queen" cookery books: Entrees, 1901
A versatile dish that can be adapted with various ingredients.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 d la Menagere. — This is very much the same as the previous recipe, only the mould is lined with a brown chaufroix sauce (prepared by mixing to- gether half a pint aspic jelly and a gill each of tomato and brown sauce, with a wineglassful of sherry, |oz. of glaze or Liebig Co.’s extract, and a dust of coralline pepper), and fill up the mould 170 ENTRIES. with minced underdone beef or mutton
Cook this with the app: pantry check, scaling, and the assistant.