Aspic d la Royale

Ingredients

• a bottle of financiere garnish
• a plain timbale mould
• clear savoury (chicken) jelly
• a good layer of jelly

Method

1. 1

   Toss together tiny round pieces of cold cooked chicken, sliced truffle, rounds of tongue, mushrooms, and financiere garnish in sufficient white chaufroix sauce.

2. 2

   Fill a timbale mould lined with savoury jelly with this mixture, cover with jelly, and leave to set.

3. 3

   Serve garnished with chopped aspic and a tomato salad dressed with mayonnaise.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 81. The excerpt below is the record exactly as published.

Aspic d la Royale. — Toss together till well mixed, tiny round pieces of cold cooked chicken the size of a half crown, sliced truffle, rounds of tongue, mush- rooms, and a bottle of financiere garnish (quenelles, cockscombs, &c.) in sufficient white chaufroix sauce ; then with this mixture fill a plain timbale mould previously lined with clear savoury (chicken) jelly, covering it all with a good layer of jelly

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