Brason a la Finanifere

Ingredients

• 1/2 lb. cooked ham (lean)
• 1/2 lb. of roast beef
• 1/2 lb. of boiled or roast chicken
• a small handful of chopped mushrooms
• a few truffles
• a piece of truffle
• four green peas
• warm aspic jelly
• a little gravy coloring

Method

1. 1

   Cut the meats into small squares.

2. 2

   In a small mould, place a piece of truffle and four green peas, covering them with warm aspic jelly.

3. 3

   Place the moulds in cold water until set.

4. 4

   Add the chopped meats and mushrooms, covering them with warm aspic jelly mixed with gravy coloring.

5. 5

   Place the moulds in cold water until ready for use.

6. 6

   Dish and turn out of moulds, placing finely chopped aspic jelly around.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 33. The excerpt below is the record exactly as published.

Brason a la Finanifere. — Cut into small squares lb. cooked ham (lean), Y* lb. of roast beef, Y* lb- of boiled or roast chicken. To these add a small handful of chopped mushrooms and a few truffles. In the bottom of a small mould place a piece of truffle and four green peas, and cover them with warm aspic jelly. Place the moulds into cold water till set. Then add the chopped meats and mushrooms and cover them with warm aspic jelly, to which a little gravy coloring

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