Aspic eh Belle Vtje

Ingredients

• a hard-boiled egg
• a little thick cream
• a layer of aspic about a quarter of an inch thick
• a similar layer of sliced foie gras
• ham and chicken cream
• any nice potted game

Method

1. 1

   Slice down a hard-boiled egg one-eighth of an inch thick, stamp out rounds of the yolk, and cut the white into lozenge-shaped pieces.

2. 2

   Line the moulds with clear aspic jelly and place the yellow round in the centre, arranging the lozenge-shaped pieces around it.

3. 3

   Set this decoration with more aspic, then pour in layers of aspic, foie gras, or potted game until the moulds are full.

4. 4

   Set aside until firm, then turn out and serve on aspic jelly or with lettuce tossed in 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 eh Belle Vtje. — For tliis decorate some small timbale moulds in this way : Slice down a. hard-boiled egg one-eighth of an inch thick, and with a plain round cutter, about the size of a threepenny piece, stamp out rounds of the yolk, and cut the white into lozenge-shaped pieces ; line the moulds with clear aspic jelly and just as this is setting place the yellow round in the centre, arranging the lozenge-shaped pieces round it like a daisy, or a sun- flower, and set this decoration with a little more aspic ; now pour in a layer of aspic about a quarter of an inch thick, then place on it a similar layer of sliced foie gras, or ham and chicken cream, or any nice potted game, &c., rubbed up with a little thick cream

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