Chaud Froid a la Paysanne

Ingredients

• ½ pint of brown sauce
• ½ oz. of Cox’s gelatine
• 6 ozs. of beef, cooked and pounded
• 1 tablespoonful of sherry
• 1 tablespoonful of port wine
• 1 dessertspoonful of ketchup
• 1 teaspoonful of made mustard
• ½ teaspoonful of white vinegar
• ½ teaspoonful of Tarragon vinegar
• ½ teaspoonful of Chili vinegar
• 1 teacupful of cut vegetables, cooked
• 1 teacupful of cut aspic jelly

Method

1. 1

   Melt the gelatine, then put all the ingredients in a basin and mix well with a wooden spoon.

2. 2

   Add the gelatine, pour into a mould, and when set turn out and put the vegetables and aspic mixed together round the shape.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 24. The excerpt below is the record exactly as published.

CHAUD FROID A LA PAYSANNE. £ pint of brown sauce. £ oz. of Cox’s gelatine. 6 ozs. of beef, cooked and pounded, i tablespoonful of sherry, i tablespoonful of port wine, i dessertspoonful of ketchup. i teaspoonful of made mustard. J teaspoonful of white vinegar. \ teaspoonful of Tarragon vinegar. £ teaspoonful of Chili vinegar, r teacupful of cut vegetables, cooked, i teacupful of cut aspic jelly.

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