Cocks’ Combs with Truffles in Aspic
From The encyclopædia of practical cookery, 1890
Serves 3
Garnish with croutons of aspic jelly.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 394. The excerpt below is the record exactly as published.
lib. of blanched and cooked Cocks’ Combs, and the same quantity of truffles, stewed in wine and cut into rounds. Have ready some half- set aspic jelly, dip some rounds of truffles in it, arrange them in a circle against the inner sides of the mould, and put in a circle of the Cocks’ Combs, also dipping them in the jelly. Proceed in this manner until the mould is full of alternate circles of truffles and Cocks’ Combs, and then leave them until they are set. Afterwards fill the mould up carefully A* Fig. 486. Cocks’ Combs with Truffles in Aspic. with cold, but liquid, jelly, and leave in the ice for an hour or two. When quite set and hard, dip the mould into hot water to loosen the jelly, then wipe it, and turn it oh to a dish. In the middle of the dish might be fixed a small column of bread masked with fat
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Cook this with the app: pantry check, scaling, and the assistant.