Cremes de Volatile en Tomates

Ingredients

• About 1/2 lb. cooked chicken meat
• 1/2 lb. ripe tomatoes
• 2 oz. cooked ham
• 4 oz. butter
• 1/2 pint aspic jelly (No. 293)
• 1 gill cream
• 2 tablespoonfuls veloutee sauce (No. 206)
• 1/2 dessertspoonful meat-glaze (No. 247)
• 8 tomato-moulds
• parsley
• salt
• pepper

Method

1. 1

   Wipe and slice the tomatoes, sauté in butter, season, and rub through a sieve.

2. 2

   Mix with aspic jelly.

3. 3

   Pound the chicken and ham until smooth, mix with veloutee sauce and meat-glaze.

4. 4

   Line tomato-moulds with aspic jelly, mask with tomato puree, fill with chicken puree, press together, and set on ice.

5. 5

   Turn out and garnish with aspic jelly and parsley.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 333. The excerpt below is the record exactly as published.

Cremes de Volatile en Tomates. — About £ lb. cooked chicken meat , f lb. ripe tomatoes, 2 oz. cooked ham, 4 oz. butter, \ pint aspic jelly (No. 293), 1 gill cream, 2 tablespoonfuls veloutee sauce (No. 206), ^ dessertspoonful meat-glaze (No. 247), 8 tomato- moulds, parsley , salt, and pepper. Wipe the tomatoes, remove the stems, cut into slices, and saute in half an ounce of butter, season with salt and pepper ; when done rub them through a fine sieve, and incorporate three large tablespoonfuls aspic jelly. Remove the skin and sinews from the chicken, put it in a mortar, and pound till smooth ; add the ham and pound also, pass all through a sieve, mix with it the veloutee sauce and dissolved meat- glaze and about two tablespoonfuls liquid aspic, or, if preferred, substitute with dissolved gelatine to set the puree ; stir well, add the seasoning, beat up the cream and mix with it. Line each half of the tomato-moulds with aspic jelly ; when set, mask thickly with the tomato puree ; fill them up with the chicken puree. Press each set of halves together tightly and place them on the ice to set. Immerse the moulds in tepid water, wipe with a cloth, turn out, dress neatly on a dish, garnish with chopped aspic jelly and a few sprigs of fresh parsley, and serve. 1156. Tomates d I’Algerienne. — 1 cooked fowl, small; pint of aspic jelly (No. 293), 1 gill veloutee (No. 206) or bechamel (No. 202) sauce, 1 glass sherry, 1^ gill tomato puree (concentrated), 1 gill cream, salt, pepper, nutmeg, a pinch of sugar, \ oz. chicken glaze, 2 leaves of gelatine, 10 tomato-shaped moulds, spinach greening. Line the tomato-moulds

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