Darioles a la Como

Ingredients

• an ounce of Parmesan cheese
• one ounce of Gruyere finely grated
• half a pint of whipped cream
• a few drops of essence of anchovy
• a very little cayenne
• salt to taste
• some truffles

Method

1. 1

   Mask little fluted dariole-moulds with pale aspic.

2. 2

   Decorate with fanciful shapes of truffles and add more aspic.

3. 3

   Put on ice till set.

4. 4

   Fill moulds with cheese mixture and whipped cream, flavored with essence of anchovy.

5. 5

   Put on ice again.

6. 6

   When set, turn out and serve with pink aspic jelly and chopped parsley.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 67. The excerpt below is the record exactly as published.

Darioles a la Como Take some little fluted dariole-moulds and mask them with very pale aspic. Cut some truffles into fanci- ful small shapes and decorate the moulds with them, adding a little more aspic to do so. Put on ice till l80 COOKERY A LA MODE set, then fill the moulds with an ounce of Parmesan cheese, one ounce of Gruyere finely grated, a very little cayenne, salt to taste. Stir into this half a pint of whipped cream, into which a little of the aspic has been added and flavoured with a few drops of essence of anchovy

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