Creme de Veau en Aspic
From Cookery for every household, 1914
Serves 1
No specific serving instructions provided.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 425. The excerpt below is the record exactly as published.
Creme de Veau en Aspic Tomato jelly. 6 oz. cooked veal. 2 oz. cooked ham. 1 gill bechamel sauce. 3 table-sps. liquid aspic. 1 gill thick cream. Salad. Mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.