Chaufroix a la Paysanne
From The "Queen" cookery books: Entrees, 1901
Can be served plain or with a garnish of halved tomatoes filled with a mayonnaise of any nice cooked vegetable.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 86. The excerpt below is the record exactly as published.
Chaufroix a la Paysanne. — For this you require a plain charlotte mould, which must he lined an eighth of an inch thick with aspic jelly, which is then decorated, while it is setting, with cold cooked vegetables cut into shapes to taste, and this then set with a little more jelly, the centre being filled in with meat, minced (not too finely), mixed with shred salad, hard boiled egg, chives, parsley, washed, boned, and filleted anchovies, stoned olives
Cook this with the app: pantry check, scaling, and the assistant.