Crayfish Cheeses with Jelly

Ingredients

• three dozen Crayfish
• fillets of four anchovies
• 2 table-spoonfuls of capers
• mayonnaise sauce
• a little aspic jelly
• ten or twelve dariole-moulds
• a round of sliced gherkins
• Let the cheeses remain in the ice for an hour.

Method

1. 1

   Boil Crayfish, remove flesh, and cut into cubes.

2. 2

   Mix with anchovies and capers.

3. 3

   Thicken with mayonnaise and aspic.

4. 4

   Prepare dariole-moulds with gherkins and mask with mayonnaise.

5. 5

   Fill with mixture and let set in ice for an hour.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 526. The excerpt below is the record exactly as published.

Crayfish Cheeses with Jelly. —Take three dozen Crayfish, boil them, remove the flesh from the tails and claws, cut it up into small cubes, and mix with them the fillets of four anchovies, also cut up into cubes, and 2 table-spoonfuls of capers. Thicken the mixture with mayonnaise sauce finished with a little aspic jelly. Take ten or twelve dariole- moulds, place them on a baking-sheet, and put ice all round ; put at the bottom of each a round of sliced gherkins pre- viously dipped into half-set aspic jelly. Mask the sides of the moulds with a layer of mayonnaise and aspic, and fill them with the prepared mixture ; lastly, mask the top with a layer of mayonnaise. Let the cheeses remain in the ice for an hour.

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