Coquilles aux Petits Pois a la Suédoise

Ingredients

• 6-8 coquil or shell moulds
• a thin layer of very clear aspic jelly
• finely cut strips of truffle
• gherkins
• hard-boiled whites of egg
• about lo preserved mushrooms
• a handful of pea shapes of cucumber
• sufficient mayonnaise
• sufficient aspic

Method

1. 1

   Line moulds with aspic jelly and decorate with truffle, gherkins, and egg whites.

2. 2

   Mix peas, mushrooms, cucumber, mayonnaise, and aspic.

3. 3

   Fill moulds partially, then pour in aspic to fill completely.

4. 4

   Chill until set, unmould, and serve garnished with salad.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.

Coquilles aux Petits Pois a la Su6doise (Cold). (Coquils ot Peas, Swedish Style.) Line or mask 6-8 coquil or shell moulds with a thin layer of very clear aspic jelly Decorate the bottom of each mould with finely cut strips of truffle, gherkins and hard-boiled whites of egg. Mix the remainder of these ingredients with about \ pint of cooked green peas (cold), and about lo preserved mushrooms, cut into small dice, also a handful of pea shapes of cucumber previously cooked in salted water and drained. Blend aU these carefully in a basin and add sufficient mayonnaise and aspic to season the ingredients. Fill the prepared moulds partially with this, and pour sufficient aspic

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