Darioles of Haddock

Ingredients

• Mask some small dariole moulds with aspic jelly
• Dissolve the Gelatine in the hot water
• Free the haddock from all bones and skin
• decorate them with truffles

Method

1. 1

   Mask some small dariole moulds with aspic jelly; decorate them with truffles and the thin green skin of cucumber cut into shapes.

2. 2

   Keep on ice or in a cool place until required.

3. 3

   Dissolve the gelatine in the hot water.

4. 4

   Free the haddock from all bones and skin and chop it finely, seasoning to taste with salt and cayenne.

5. 5

   Add the dissolved gelatine to the whipped cream, then add the white sauce, the fish, and the lemon juice and mix thoroughly.

6. 6

   Fill the prepared moulds with the mixture.

7. 7

   Put a thin layer of aspic jelly on the top and put aside to set.

8. 8

   When required turn each mould out on to a small paper case and decorate round the mould with chopped aspic jelly and strips of truffle.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 12. The excerpt below is the record exactly as published.

DARIOLES OF HADDOCK Mask some small dariole moulds with aspic jelly ; decorate them with truffles and the thin green skin of cucumber cut into shapes. Keep on ice or in a cool place until required. Dissolve the Gelatine in the hot water. Free the haddock from all bones and skin

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