Cod Creams

Ingredients

• 1 gill tomato pulp
• 1 lb. cooked cod
• 1 tablespoonful mayonnaise sauce
• 1 pint whipping cream
• Gelatine
• garnish round the edge with chopped aspic and parsley

Method

1. 1

   Coat some small wet moulds with liquid aspic, then set them in a cool place.

2. 2

   Free the cod fish from skin and bones and rub it through the sieve.

3. 3

   Mix the gelatine with the tomato pulp, then dissolve and strain to the fish, add mayonnaise sauce with two tablespoonfuls of liquid aspic and the whipped cream.

4. 4

   Fill the moulds with this mixture, then turn out when set, and garnish round the edge with chopped aspic and parsley.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 11. The excerpt below is the record exactly as published.

COD CREAMS Coat some small wet moulds with liquid aspic, then set them in a cool place. Free the cod fish from skin and bones and rub it through the sieve. Mix the Gelatine with the tomato pulp, then dissolve and strain to the fish, add mayonnaise sauce with two tablespoonfuls of liquid aspic and the whipped cream. Fill the moulds with this mixture, then turn out when set, and garnish round the edge with chopped aspic and parsley. COLD, HALIBUT CREAMS Chop the fish, then pound it finely. Coat some small wet moulds with liquid aspic, allow to set, then decorate with a little chopped parsley, a little yolk of the egg rubbed through a sieve, and a little chopped pickled walnut. Dissolve the Gelatine with the water, add the halibut, paprika, anchovy and white sauce, vinegar, and lemon juice. Fold in the whipped cream. Fill the moulds with this mixture, then pour on the top of each a thin layer of aspic. When firm, turn out on to acold dish. Serve garnished with cress, chopped aspic, and tomato jelly. COLD SOUFFLE OF FOIES GRAS Rub the foies gras through a sieve, add the wine, the Gelatine dissolved in the consommé, the eggs stiffly beaten, and the whipped cream. Pour into an oiled souffié dish, then put on ice for 2 hours. Garnish with rings of truffles, pour a little aspic over the top, allow to set and serve. Page 21 1} pints good chicken broth seasoned and fisvoured 1 pint whipped cream {Pour to five persons) 33 lo Z. * OOX'S INSTANT POWDERED GELATINE 1 gill tomato pulp + lb. cooked cod 1 tablespoonful mayonnaise sauce + pint whipping cream

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