Egg in Aspic with Spinach a la Beatrice

Ingredients

• Cook three eggs
• two cups of aspic from beef or chicken
• truffles
• pimentos
• four spoons of Cox’s gelatine
• three spoons of mayonnaise dressing
• three spoons of whipped cream
• cayenne pepper
• salt

Method

1. 1

   Cook eggs and make aspic.

2. 2

   Glaze individual forms with aspic, slice eggs, and layer in moulds with truffles and pimentos.

3. 3

   Mix chopped eggs with gelatine, mayonnaise, and cream, fill cups with this mixture and spinach.

4. 4

   Chill until ready to serve.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 75. The excerpt below is the record exactly as published.

Egg in Aspic with Spinach a la Beatrice (Eufs en Aspic aux Epinards a la Beatrice For Six Persons Cook three eggs and make two cups of aspic from beef or chicken; put fancy individual forms on ice and glaze with aspic. Slice the eggs and put even slices, one in each mould; decorate alternately with truffles and pimentos around each egg and then with dia¬ monds of truffles and cooked whites of eggs all around alternately. Drip some aspic over the decoration; the rest of the eggs chop very fine, white and yolks together, and put it in a saucepan on ice; add to it four spoons of Cox’s gelatine, three spoons of mayonnaise dressing, three spoons of whipped cream, cayenne pepper and salt

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