Aspic en Chaufroix a la Juive

Ingredients

• one and a half gills of thickly reduced veloute sauce
• a good spoonful of capers
• a gill of aspic jelly
• some moulds lined with tomato aspic
• cold roast mutton cut into dice

Method

1. 1

   Prepare a sauce by mixing veloute sauce with capers and anchovy puree, then add aspic jelly.

2. 2

   Line moulds with tomato aspic and fill with diced mutton mixed with the sauce.

3. 3

   Let set, then turn out onto rounds of aspic jelly and serve garnished with chopped aspic.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 83. The excerpt below is the record exactly as published.

Aspic en Chaufroix a la Juive. — Prepare a sauce thus : Have ready one and a half gills of thickly reduced veloute sauce, and stir into this a good spoonful of capers, and let it cool ; then stir into it two spoonfuls of washed, boned, and sieved anchovies worked up with a little stiff savoury jelly (a little essence of anchovy may be used instead of the puree if the jelly is fairly stiff), rub it through a tammy, and then add to the above quantities a gill of aspic jelly. Have ready some moulds lined with tomato aspic and fill them up with cold roast mutton cut into dice

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