Chartreuse a l'Echec
From À la mode cookery, 1902
Truffles can be substituted with aspic cream colored with Indian soy.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.
Chartreuse a I'Echec Take a plain round mould and chemise it with pale aspic jelly, then cut some truffles into thin half- inch squares ; also make some cream aspic and cut into squares exactly the same size as the truffle squares. Arrange these squares with a little aspic jelly alter- nately round the mould, as in Plate. Decorate the top according to the illustration. Take a terrine of pate- 6o COOKERY A LA MODE de-foie-gras, scraping off all the fat, and mask it all over with a Ravigote sauce thickened with aspic jelly. Put the foie-gras into the mould, fill up with pale savoury aspic jelly, place on ice for two or three hours
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Cook this with the app: pantry check, scaling, and the assistant.