Chartreuse a la Prince Edward

Ingredients

• a plain round mould
• pale aspic
• some truffles very thinly cut
• some aspic cream very stiff
• lobster cream

Method

1. 1

   Line the mould with pale aspic and arrange truffles and aspic cream in a chess-board pattern.

2. 2

   Fill the centre with lobster cream and place on ice.

3. 3

   Turn out and serve with red aspic and chopped pistachio kernels.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 37. The excerpt below is the record exactly as published.

Chartreuse a la Prince Edward Line a plain round mould with pale aspic. Cut some truffles very thinly and evenly into squares half 92 COOKERY A LA MODE an inch square. Make some aspic cream very stiff, flavoured with a little tarragon vinegar ; when cold and firm, cut into squares the same size as the truffles. Place these evenly and alternately round the mould like a chess-board, fixing them in with a little aspic. When the mould is covered, place on ice for two or three hours. Then fill in the centre with lobster cream

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