Chartreuse of Turkey

Ingredients

• Aspic Jelly made up to set stiffly (Recipe No. 16)
• 4 ozs. cooked turkey (chicken, rabbit, veal, or game)
• 4 gill Mayonnaise Sauce (Recipe No. 188)
• 2 ozs. cold tongue (or ham)
• 1 gill whipping cream
• 1 gill cooked chopped mushrooms
• 3 gill good white sauce
• Season to taste

Method

1. 1

   Line the mould or small moulds with aspic, decorate, and when set, reline with 3 tablespoonfuls extra cream or sauce mixed with 4 tablespoonfuls aspic.

2. 2

   Cut the cold turkey and tongue into small cubes and mix into the mayonnaise, the sauce and mushrooms.

3. 3

   Add 1.5 gills liquid aspic.

4. 4

   Stir all lightly into the whipped cream.

5. 5

   Season to taste.

6. 6

   Mould when beginning to set.

7. 7

   When firm, turn out and garnish with salad, crimped cucumber, chopped aspic, etc.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 14. The excerpt below is the record exactly as published.

CHARTREUSE OF TURKEY. Six persons Aspic Jelly made up to set stiffly (Recipe No. 16) 4 ozs. cooked turkey (chicken, rabbit, veal, or game) 4 gill Mayonnaise Sauce (Recipe No. 188) 2 ozs. cold tongue (or ham) 1 gill whipping cream 1 gill cooked chopped mushrooms 3 gill good white sauce Line the mould or small moulds with aspic, decorate, and when set, reline with 3 tablespoonfuls extra cream or sauce mixed with 4 tablespoonfuls aspic. Cut the cold turkey and tongue into small cubes and mix into the mayonnaise, the sauce and mushrooms. Add 14 gills liquid aspic. Stir all lightly into the whipped cream. Season to taste

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