Creme de Lapereau aux Tomates

Ingredients

• a pound of cooked tomatoes
• three tablespoonfuls of just liquid aspic
• a little good bechamel
• half pint of stiffly whipped cream

Method

1. 1

   Pulp tomatoes, mix with aspic, line moulds, fill with minced meat and cream mixture, cover with tomato aspic, set, and serve with salad.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 88. The excerpt below is the record exactly as published.

Creme de Lapereau aux Tomates. — Pulp a pound of cooked tomatoes through a sieve and mix this puree with three tablespoonfuls of just liquid aspic ; line twelve cutlet moulds with this, then fill them with a mixture as follows : take some nice cold braised white meat (or failing this braise a nice rabbit, in white stock, with a bunch of herbs, a carrot, turnip, and a strip or two of celery, with seasoning to taste), and 182 ENTRIES. mince and pound this meat, moistening it with a little good bechamel (or the stock in which the rabbit was cooked thickened with white roux and a little milk), and mix this paste with half pint of stiffly whipped cream

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