Creme de Veau en Aspic

Ingredients

• 6 oz. cooked veal
• 2 oz. cooked ham
• 1 gill bechamel sauce
• 3 table-sps. liquid aspic
• 1 gill thick cream
• seasoning if necessary
• Salad.
• Mayonnaise sauce.

Method

1. 1

   Prepare some tomato jelly according to Recipe 1310 and line with it 6 or 7 cutlet, or other small entree moulds.

2. 2

   Chop the veal and ham very finely or put them through the mincing machine, and pound them in a mortar with the bechamel sauce.

3. 3

   Add the liquid aspic and seasoning if necessary.

4. 4

   Whip the cream and stir it lightly into the mixture, and when it is beginning to set, fill up the prepared moulds.

5. 5

   Run a little more tomato jelly over the top and set aside until cold.

6. 6

   To serve, arrange a little fresh green salad mixed with mayonnaise sauce in the centre of a dish.

7. 7

   Turn out the creams and place them round, and garnish with the heart of a lettuce in the centre.

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. Prepare some tomato jelly according to Recipe 1310 and line with it 6 or 7 cutlet, or other small entree moulds. To Make the Mixture. — Chop the veal and ham very finely or put them through the mincing machine, and pound them in a mortar with the bechamel sauce. Add to them the liquid aspic, and seasoning if necessary

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