Cold Halibut Creams

Ingredients

• 1 lb cooked halibut
• Gelatine
• 1 gill whipping cream
• 1 teaspoonful paprika
• 1 poonful anchovy ssuce
• 1 teaspoonful vinegar
• 1 teaspoonful lemon juice
• Serve garnished with cress, chopped aspic, and tomato jelly.

Method

1. 1

   Chop the fish, then pound it finely.

2. 2

   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.

3. 3

   Dissolve the gelatine with the water, add the halibut, paprika, anchovy and white sauce, vinegar, and lemon juice.

4. 4

   Fold in the whipped cream.

5. 5

   Fill the moulds with this mixture, then pour on the top of each a thin layer of aspic.

6. 6

   When firm, turn out on to a cold dish.

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.

OLD, 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 Aaspie jelly (Recipe No. 19) Chopped parsley to to eight persons) bs oz OOX’S INSTANT POWDERED GELATINE } eup boiling water 1 gil whit Sa006 1 poonful anchovy ssuce 1 gill whipping cream Aspic jelly (Recipe No. 19) Tomato jelly pe No. 28) 1 teaspoonful lemon juice > teaspoonful vinegar } teaspoonful paprika 1 lb cooked halibut

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