Dominos d la Rochelais (Cold)

Ingredients

• 1 doz. small domino moulds
• 4 oz. of cooked ox tongue
• 1 table-spoonful anchovy paste
• 2 table-spoonfuls of double cream
• about J gill of chicken or veal aspic
• Season with paprika
• and mignonette pepper

Method

1. 1

   Line the small domino moulds with a thin layer of white aspic jelly.

2. 2

   Decorate with dots of truffles to represent dominoes.

3. 3

   Add a thin layer of mayonnaise cream and let it set on ice.

4. 4

   Pound the cooked ox tongue in a mortar until smooth, then mix in anchovy paste, double cream, and chicken or veal aspic.

5. 5

   Season and rub through a fine sieve.

6. 6

   Spread the purée on a tin and set it on ice.

7. 7

   Stamp out domino-shaped slices and fix them into the prepared moulds with liquid aspic.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 3. The excerpt below is the record exactly as published.

Dominos d la Rochelais (Cold). Line i doz. small domino moulds with a very thin layer of white aspic jeUy (made with chicken or veal stock). Decorate with dots of truffles to represent dominoes. Upon this put a thin layer of mayonnaise cream (see Sauces), and let it set on the ice. -: Pound in a mortar 4 oz. of cooked ox tongue, when smooth, add i table-spoonful anchovy paste and 2 table- spoonfuls of double cream ; incorporate also about J gill of chicken or veal aspic. Season with paprika and mignonette pepper

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