Aspic of Crayfish with Salad

Ingredients

• sufficient warm aspic jelly
• some truffles
• an equal number of Crayfish-tails
• shredded lettuce
• a thick mayonnaise
• coarsely-chopped aspic

Method

1. 1

   Set a plain border-mould in ice and prepare warm aspic jelly.

2. 2

   Cut truffles in halves and dip them in the jelly, alternating with Crayfish-tails, and stick them around the interior of the mould.

3. 3

   Chop the meat from the claws, stir into the jelly, and pour into the mould.

4. 4

   When cold, turn out onto a dish, fill the center with shredded lettuce mixed with mayonnaise, and arrange Crayfish-tails on top.

5. 5

   Garnish with chopped aspic and serve very cold.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 523. The excerpt below is the record exactly as published.

Aspic of Crayfish with Salad. — Set a plain border-mould in ice, and have ready sufficient warm aspic jelly to fill it. Cut some truffles in halves and dip them in the jelly, as well as an equal number of Crayfish-tails, and as each is dipped stick them round the interior of the mould alternately (see Fig-. 551). Chop up the meat from the claws and stir into the jelly, pouring it at once into the border-mould. When cold, turn the border out on to a dish, after dipping the mould for an instant in hot water. Fill the centre of the border with shredded lettuce mixed with a thick mayonnaise, and pile this upi so that the Crayfish-tails may be arranged round and over it in rows. Garnish the dish with coarsely-chopped aspic

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