Chaudfroid a la Homburg

Ingredients

• Take a dozen sandwich moulds, line them thinly with pale aspic
• stamp out some truffles with spade and club cutters
• also stamp out some red aspic in the shape of diamonds and hearts
• Make some white aspic cream and mask the moulds with it
• Then have ready some veal cream and fill the moulds with it
• Make some ham cream, colour it with cochineal

Method

1. 1

   Line moulds with pale aspic, arrange truffles and red aspic shapes, mask with white aspic cream, fill with veal cream, ice, turn out, and fill interstices with aspic jelly and garnish with curled anchovies.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Chaudfroid a la Homburg Take a dozen sandwich moulds, line them thinly with pale aspic, stamp out some truffles with spade and club cutters, also stamp out some red aspic in the shape of diamonds and hearts ; arrange three with diamonds, three with hearts, three with clubs, and three with spades, some with five pips, some two, &c., according to fancy. Make some white aspic cream and mask the moulds with it. Then have ready some veal cream and fill the moulds with it ; place on ice and turn out. Make some ham cream, colour it with cochineal

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